Lasagne

This recipe for Lasagna was my mom’s, and was served at countless sports banquets, and family dinners. Nothing too unusual in it—my kids appreciate the lack of veggie pieces. I think you’ll like it. I once made it with fresh sheets of pasta, and man, was that sensational! I have had success with the noodles that don’t require cooking. Just add one cup of extra bottled sauce combined with 1/2 cup water to the meat mixture before assembling Sometimes I serve a little bottled spaghetti sauce on the side, for those who like it wetter. All that said, I do perfer the kind of lasagne that has bechamel sauce in place of the cottage cheese.

Lasagna

1 1/2 pounds ground beef
1 clove garlic, minced
1 tablespoon parsley flakes
1 tablespoon oregano
1 1/2 teaspoons salt
12 ounces tomato paste
1 pound whole tomatoes (canned)
10 ounces lasagna noodles
3 cups cottage cheese
2 eggs beaten
2 tablespoons parsley
2 teaspoons salt
1/2 cup parmesan cheese
12 ounces mozzarella cheese

Brown meat and garlic. Add remaining sauce ingredients thru tomatoes (undrained) Simmer45 minutes. In a bowl, combine cottage cheese, eggs, seasonings, parmesan. Boil water for noodles or use fresh. Layer a little meat, then noodles, cottage mixture, mozzarella, sauce, repeat, top with another layer of noodles and more sauce. Toss cheese evenly over top. Bake at 350' covered 30 minutes, uncover and cook another 15 minutes. Let stand 15 before cutting. Best if made ahead and chilled, then reheated before cutting.