Lasagna

By

This main dish is best served with caesar salad and garlic bread.

View complete recipe

Ingredients

  • 1 Tbsp. Oil
  • 1 Medium Onion, chopped
  • 1 stalk celery
  • Fresh green and/or red peppers, chopped
  • 1 minced garlic clove
  • 1 lb. ground beef
  • 1 can/jar tomato sauce
  • 1 can diced tomatoes (w/ liquid)
  • 1 can mushrooms (or better yet... use fresh)
  • 1 tsp. oregano
  • 1 cup cottage cheese (I use whole container).
  • 1 egg slightly beaten
  • 1/3 cup Parmesan cheese
  • 2 tsp. oil
  • 1 tsp. salt
  • 1 pkg. “oven ready” (type) Lasagna noodles
  • Sliced mozzarella cheese, or just slice the brick cheese (actually better).

Preparation

Step 1

Saute onions & garlic in oil. Add beef & brown; remove excess fat.

Step 2

Put into cooking pot along with tomato sauce, mushrooms, celery, tomatoes & oregano. Cook sauce for ½ - 1hr (celery & onions do not have to be cooked, as they will cook in oven).

Step 3

Combine in a bowl: cottage cheese, parmesan cheese, egg, oil & salt, set aside.

Step 4

Spoon 1/3 of the sauce into a 9”X13” baking dish. Cover with a layer of uncooked noodles. Spread another 1/3 of the sauce; cover with noodles; then add cottage cheese mixture; followed by last layer of noodles; rest of sauce. Top with sliced mozzarella cheese.

Step 5

Cover with foil (sprayed with pam 1st) and bake at 375F for 45 minutes.

Step 6

Remove foil and bake for another 15 minutes.

Step 7

Remove from oven and let sit 15 minutes before serving.

View complete recipe

Best to use a deep dish 9X13 inch pan, then you won't have any boil-over.

You'll also love

You'll also love