"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lasagna Presto Recipe

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This recipe for Lasagna Presto, by , is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnye Engebos
Added: Sunday, July 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup of water
2 (10 3/4 oz.) cans of tomato soup
2 tsp. oregano
2 large minced gloves of garlic
1 cup of chopped onions (can use onion powder
to taste)
1 1/2 lbs. ground beef
1 box of lasagna noodles (12 noodles) cooked and
drained
2 tsp. vinegar
1 pint container cottage cheese
1 1/2 pounds of mozzarella, shredded
1/4 cup of grated Parmesan cheese
1 egg

Directions:
Directions:
Blend cottage cheese and egg in blender until smooth, stir in Parmesan cheese and set aside.

Brown beef, onion, garlic and oregano; drain fat. Add soup, water and vinegar to beef mixture and simmer for 30 minutes.

In a greased 9 x 13 pan layer 3 noodles, cottage cheese mixture, beef and mozzarella. Do this 3 times.

Bake at 375º for 30 to 45 minutes (ovens vary). Let stand for 15 minutes and serve.

Personal Notes:
Personal Notes:
This recipe is from Dawn Hockers (Aunt Verna’s daughter). Our family has enjoyed it for years and it’s really easy to make!

 

 

 

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