Posted on April 19, 2001
Est. preparation time: 20 mins
Est. cooking time: 30 mins
11x7x2-inch baking dish
4 oz lasagna noodles (8 noodles)
1/2 lb ground beef
1 1/2 cups thick spaghetti sauce
1-cup cottage cheese
3 Tbsp minced green onion
1 Tbsp minced parsley
3/4 tsp salt
1/2 lb Mozzarella cheese, thinly sliced
1/4 cup shredded Parmesan cheese
Cook noodles according to package directions adding 1 tbsp butter or oil to water; drain.
Brown the beef, breaking into pieces; drain excess fat and oil.
Cover bottom of baking dish with thin layer of sauce; add beef to remaining sauce.
Beat eggs in medium bowl; blend in cottage cheese, green onion, parsley and salt.
In baking dish, layer in order half the following: noodles, cottage cheese mixture, Mozzarella slices, and sauce. Repeat with remaining ingredients. Top with Parmesan cheese. At this point, lasagna may be baked or it may be covered and refrigerated for one or two days.
Bake at 350 degrees 30 to 35 minutes (slightly longer if refrigerated) or until bubbly. Let stand 10 minutes before serving.
3 cloves garlic, minced
3 Tbsp olive oil
1 29oz can tomato puree
1 12oz can tomato paste
36 oz water (3 tomato paste canfuls)
1 tsp salt
1 tsp brown sugar
1 tsp basil
1/2 tsp oregano
1/4 tsp tarragon
Sauté garlic in olive oil. Add remaining ingredients & simmer, uncovered, 1 1/2 hours, stirring every 30 minutes. Makes about 6 cups.