"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lasagna Presto Recipe

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

Bonnye Engebos
Added: Sunday, July 29, 2007


1 cup of water
2 (10 3/4 oz.) cans of tomato soup
2 tsp. oregano
2 large minced gloves of garlic
1 cup of chopped onions (can use onion powder
to taste)
1 1/2 lbs. ground beef
1 box of lasagna noodles (12 noodles) cooked and
2 tsp. vinegar
1 pint container cottage cheese
1 1/2 pounds of mozzarella, shredded
1/4 cup of grated Parmesan cheese
1 egg

Blend cottage cheese and egg in blender until smooth, stir in Parmesan cheese and set aside.

Brown beef, onion, garlic and oregano; drain fat. Add soup, water and vinegar to beef mixture and simmer for 30 minutes.

In a greased 9 x 13 pan layer 3 noodles, cottage cheese mixture, beef and mozzarella. Do this 3 times.

Bake at 375º for 30 to 45 minutes (ovens vary). Let stand for 15 minutes and serve.

Personal Notes:
Personal Notes:
This recipe is from Dawn Hockers (Aunt Verna’s daughter). Our family has enjoyed it for years and it’s really easy to make!




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