1-2 batches Jerry Eidenier's pasta, in lasagna noodle form
OR no-cook lasagna noodles
1 large can tomato sauce
2 cans stewed or chopped tomato
1 large onion
1/2 - 1 lb. lean ground beef
1 lb large curd cottage cheese
1 lb mozzarella
1 large package (8 oz??) cream cheese
miscellaneous spices (basil, marjoram, oregano, tarragon)
1 -2 tsp Worcestershire sauce
freshly ground pepper
1. Prepare sauce by mixing together large can tomato sauce
and 2 cans chopped tomato. Put tomato mixture in large pot,
heat on medium low.
2. Add 1 tsp. each oregano, basil, marjoram, tarragon
(omitting or adding other spices as you see fit), 1-2 tsp.
Worcestershire sauce, pepper, bay leaf, sugar.
3. In frying pan, fry up some chopped onion, smushed garlic
clove in a little olive oil, then add hamburger meat. Cook well,
drain off all fat, then add to tomato mixture. Cook on low heat
for a while (1/2 - 2 hours). If consistency gets too thick, add
4. Prepare cheese now: mix cottage cheese with grated
mozzarella, add sliced green onion, chopped parsley, freshly
ground pepper. You may want to have some slices of
mozzarella for the top, or reserve some grated.
5. To put together lasagna: spread thin layer on bottom of
pan. Lay on a layer of pasta noodles. Spread a layer of
tomato-meat mixture. Another layer of pasta. Sauce. Cheese
mixture. Pasta. Sauce. Add cream cheese in small hunks.
Cheese if you have it. Pasta. Sauce. Use your mathematical
skills to ensure that you have enough sauce to cover the top
layer of the pasta. Sprinkle top with grated mozzarella, or
slicked, or Parmesan.
6. Cover with aluminum foil and back at 350 for 45 minutes.
Remove foil and bake for another 10 minutes to brown. If you
have time, let the lasagna rest for about 15 minutes before
serving. It is less runny and easier to serve.