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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Vintage Lasagna Recipe

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This recipe for Vintage Lasagna is from The Massey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium zucchini
1 medium onion, sliced
2 T. olive oil or margarine
1 tsp. garlic powder
1 lb. ground beef
1-15 1/2 oz. jar spaghetti sauce
2-8 oz. cans tomato sauce
1 C. cottage cheese
1 tsp. whole basil
1 T. oregano
Salt and pepper to taste
1 T. hot sauce
1-4 oz. can sliced mushrooms
1-1 lb. pkg. lasagna noodles
3 hard-cooked eggs
1 C. shredded cheese
Directions:
Directions:
Sauté zucchini and onion in oil. Remove from heat and sprinkle with garlic powder; set aside. Cook beef and chopped onion. Stir in crumble meat (drained well) to meat mixture. Add spaghetti sauce, tomato sauce, basil, oregano, salt and pepper, hot sauce and mushrooms. Cook lasagna noodles according to directions. Drain. Set aside. In 13x9x2" pan, alternately layer noodles, egg slices, cottage cheese, mozzarella cheese and zucchini. Repeat layers. Bake at 375º for 35 minutes. Let stand 5 minutes before serving.

 

 

 

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