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Lasagna Recipe

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This recipe for Lasagna, by , is from The Gerstner/Robbins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Gerstner

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz) box lasagna (gluten-free noodles can also be used)
2 tbsp. salad oil
2 cloves garlic, minced
1 medium onion, chopped
1 1/2 lb. lean ground beef
2 1/2 tsp. pepper
1 tsp. sweet basil
2 (6 oz) cans tomato paste
1 1/2 c. hot water
2 eggs, beaten
1 pt. low-fat cottage cheese
1/2 lb sliced Mozzarella cheese

Directions:
Directions:
Cook noodles in boiling water according to package. Drain. Rinse with cold and set aside.

Heat oil in skillet; add onions and garlic. Cook until soft, about 3 minutes. Add beef and cook until crumbly and meat is brown. Drain off grease. Add tomato paste, water, and seasonings; simmer 5 minutes. Set aside. Blend cottage cheese and eggs in a bowl.

In a 9 X 13 X 2-inch baking dish, spread 1/3 meat mixture, layer half noodles, then all cottage cheese mixture. Add layer of half of Mozzarella cheese. Repeat layering half of remaining meat mixture, rest of noodles, remaining meat sauces and rest of Mozzarella. Bake at 350 for 30 minutes.

Note: For large families or crowds I will double the recipe and freeze one. I also use a little more Mozzarella cheese than stated. When layering, meat mixture on bottom of pan will barely cover bottom.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
Note: For large families or crowds I will double the recipe and freeze one. I also use a little more Mozzarella cheese than stated. When layering, meat mixture on bottom of pan will barely cover bottom.

This was a recipe given to me by Alice Gerstner when I first got married.

 

 

 

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