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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

Randy's Traditional Lasagne Recipe

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This recipe for Randy's Traditional Lasagne is from Cooking tribute to Sandra Lee Evans, 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:  
Onion 1 large onion, finely chopped
Garlic 4 cloves, finely chopped
Virgin olive oil 1 tablespoon
Ground beef 1 pound
Mushrooms 2 cups fresh, course cut
Tomato sauce 8 ounce tin
Tomato paste 1 tin 5 3/4 ounces
Tomatoes 10 oz. tin (diced)
Salt 1 teaspoon
Water 3/4 cup
Oregano 1 teaspoon
Basil 1/2 teaspoon
Parsley flakes 1/2 tablespoon dried flakes.
Egg 1 slightly beaten
Spinach 1 package chopped spinach
Creamed cottage cheese 1 cup
Parmesan cheese 3/4 cup
Virgin olive oil 1 tablespoon
Salt 1 teaspoon
Lasagna 1 pound or 500 g
Grated Mozzarella cheese 1 pound or 500 g
Directions:
Directions:
1. Preheat oven to 350. Cook onion and garlic in 1 tablespoon of olive oil. Add beef and cook till it has browned. Add mushrooms, tomatoes, tomato sauce and tomato paste. Add salt, basil and oregano. Stir well and simmer for fifteen minutes.
2. In a separate bowl, combine egg, thawed (drain well) spinach, cottage cheese with remaining oil and salt. Add Parmesan cheese.
3. Cook noodles and drain.
4. In a 9 X 13 X 2 inch pan, layer noodles, filling, meat sauce and cheese. Repeat layers. In 375 oven, bake for 30 minutes. Let stand 10 minutes and then cut.
Personal Notes:
Personal Notes:
Recipe first came from Five Roses Cook book and used to be a family
favorite but has not been made in a long time. Used a lot in the family before
Grampa's needed heart operation.

 

 

 

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