"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Linda's Lasagna Recipe

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This recipe for Linda's Lasagna, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Larsen
Added: Tuesday, January 3, 2006


1 pound lean ground beef
1 onion, chopped
2 (6 oz) cans tomato paste
1 (14.5) can crushed tomatoes
2 c. water
1 T. dried oregano
2 t. garlic powder
2 t. salt
1/4 t. ground black pepper
1 T. white sugar
12 oz. cottage cheese
1/2 c. grated Parmesan cheese
1 egg
9 lasagna noodles
1 pound shredded mozzarella cheese

In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed comatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al denti; drain. Preheat oven to 350 degrees.
Spread 1 c. sauce in the bottom of a 9x 13 baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over mozzarella, top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

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