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Lasagna Recipe

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This recipe for Lasagna, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois and Howard Wiedenhoeft
Added: Monday, March 19, 2007


1 pound ground beef
cup chopped onion
1 clove garlic, minced
1 can (1 pound) tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons parsley flakes
2 tablespoons sugar
1 teaspoon salt
1 teaspoon basil leaves
3 cups (two 12-ounce cartons) creamed cottage cheese
cup grated Parmesan cheese
1 tablespoon parsley flakes
1-1/2 teaspoons salt
1 teaspoon oregano leaves
1 package (8 ounces) lasagna noodles, cooked and well drained
pound mozzarella cheese, shredded
cup grated Parmesan cheese

Cook and stir ground beef, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat.
Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes, the sugar, 1 teaspoon salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350. Mix cottage cheese, cup Parmesan cheese, 1 tablespoon parsley flakes, 1-1/2 teaspoons salt and the oregano. Reserve cup meat sauce for thin top layer.
In ungreased baking pan, 13x9x2 inches, layer each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with cup Parmesan cheese. (If desired, lasagna can be covered and refrigerated several hours at this point.)
Bake uncovered 45 minutes. (Allow an additional 10 to 15 minutes if lasagna has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.

Number Of Servings:
Number Of Servings:
12 servings (3-inch square per serving)




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