"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 Recipe

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

Contributor:  
Contributor:  
Amber Danner
Added: Saturday, January 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) pkg. lasagna noodles
1 lb. ground beef
1 med. onion, chopped
1 lg. clove garlic, minced
2 (4 oz.) cans sliced mushrooms
1 (14 oz.) jar spaghetti sauce
1 (6 oz.) can tomato paste
1 tsp. salt
1 egg, beaten
1 (10 oz.) pkg. spinach, drained
1 c. cottage cheese
1/3 c. grated Parmesan cheese
1 (8 oz.) pkg. sliced mozzarella cheese

Directions:
Directions:
Cook lasagna noodles in boiling water until just barely tender; drain. In a saucepan, brown beef with onion and garlic; drain. Stir in mushrooms with liquid, spaghetti sauce, tomato paste and salt. Simmer for 15 minutes. Combine egg with chopped spinach and cottage and Parmesan cheeses. Spread 1/3 c. of the meat sauce in a 9x13-inch baking dish. Cover with 1/4 of lasagna, about 5 overlapping strips. Alternate another 1/3 of sauce and 1/4 of lasagna. Spread spinach mixture over pasta and cover with 1/4 lasagna strips. Top with remaining sauce and pasta. Top with mozzarella cheese. Bake at 350 for 30 minutes. Let stand for 10 minutes before serving.

 

 

 

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