Ingredients: |
Ingredients: 1-2 batches Jerry Eidenier's pasta, in lasagna noodle form OR no-cook lasagna noodles
1 large can tomato sauce 2 cans stewed or chopped tomato 1 large onion 1/2 - 1 lb. lean ground beef 1 lb large curd cottage cheese 1 lb mozzarella 1 large package (8 oz??) cream cheese parsley spring onion garlic clove miscellaneous spices (basil, marjoram, oregano, tarragon) bay leaf 1 -2 tsp Worcestershire sauce freshly ground pepper pinch sugar
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Directions: |
Directions:1. Prepare sauce by mixing together large can tomato sauce and 2 cans chopped tomato. Put tomato mixture in large pot, heat on medium low.
2. Add 1 tsp. each oregano, basil, marjoram, tarragon (omitting or adding other spices as you see fit), 1-2 tsp. Worcestershire sauce, pepper, bay leaf, sugar.
3. In frying pan, fry up some chopped onion, smushed garlic clove in a little olive oil, then add hamburger meat. Cook well, drain off all fat, then add to tomato mixture. Cook on low heat for a while (1/2 - 2 hours). If consistency gets too thick, add some water.
4. Prepare cheese now: mix cottage cheese with grated mozzarella, add sliced green onion, chopped parsley, freshly ground pepper. You may want to have some slices of mozzarella for the top, or reserve some grated.
5. To put together lasagna: spread thin layer on bottom of pan. Lay on a layer of pasta noodles. Spread a layer of tomato-meat mixture. Another layer of pasta. Sauce. Cheese mixture. Pasta. Sauce. Add cream cheese in small hunks. Cheese if you have it. Pasta. Sauce. Use your mathematical skills to ensure that you have enough sauce to cover the top layer of the pasta. Sprinkle top with grated mozzarella, or slicked, or Parmesan.
6. Cover with aluminum foil and back at 350 for 45 minutes. Remove foil and bake for another 10 minutes to brown. If you have time, let the lasagna rest for about 15 minutes before serving. It is less runny and easier to serve. |