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Lasagna Recipe

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

Earl Bates
Added: Wednesday, December 5, 2007


1/2 Lb. Lasagna Noodles
2 Tbsp. Vegetable Oil
2 Cloves Garlic, minced
1 Med. Onion, chopped
1 Lb. Ground Beef
2-1/2 Tsp. Salt
1/4 Tsp. Pepper
1/2 Tsp. Basil
1/4 Cup Parmesan Cheese
1 Tbsp. Parsely, minced
1 (26oz.) Jar of Spagetti Sauce
1 Cup Water
2 Eggs, beaten
1 Pt. Cottage Cheese
1/2 Lb. Mozzarella Cheese

Cook noodles in salted water about 15 minutes. Drain. Heat vegetable oil in skillet. Cook garlic and onions until soft. Add beef and seasoning and cook until crumbly. Add tomato sauce and hot water. Simmer 5 minutes. Set aside. Blend beaten eggs and cottage cheese in a bowl. In a baking dish 9x13 inches, put a thin layer of the meat sauce, half the noodles, all of the cottage cheese-egg mixture, and half the mozarella cheese. Repeat with half the meat sauce, the rest of the noodles, remainder of the sauce and mozzarella cheese. Sprinkle with parmesan cheese. Bake at 350 for 30 minutes. Let stand 10 minutes before serving.




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