"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

Bakery Lasagna Recipe

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This recipe for Bakery Lasagna, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


1 lb. lean ground beef
1 cup onion, chopped
12 oz. tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 Tbsp. dried oregano
2 tsp. garlic powder
2 tsp salt
tsp. ground black pepper
1 T sugar

12 ounces cottage cheese
cup grated parmesan cheese
1 egg

9 lasagna noodles
1 pound shredded mozzarella cheese

1. 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 tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 10 minutes.

2. While sauce is simmering, blend cottage cheese, Parmesan, and egg until smooth. Set aside.

3. Spread 1 cup of sauce in the bottom of a 9x13 inch 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 the mozzarella. Top with the remaining cottage cheese mixture, 3 more noodles, remaining sauce, and mozzarella.

3 noodles
Cottage Cheese mixture
1/3 sauce
3 noodles
1/3 remaining sauce
3 noodles
1 cup sauce
Bottom of Pan

Freeze. Baking directions. Thaw completely. Preheat oven to 350 degrees. Bake, covered, in preheated oven 30 minutes. Uncover and bake 15 minutes longer or until golden and bubbly.




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