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Lasagne Recipe

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This recipe for Lasagne, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Brewster


1 pound ground beef
1 clove garlic, minced
1 T. basil
1 1/2 tsp. salt
1 (16 ounce) can tomatoes
2 (6 ounce) cans tomato paste
10 ounces lasagne noodles
2 eggs
3 cups cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 T. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 pound mozzarella cheese, sliced very thin

Brown ground beef. Drain. Add garlic, basil, salt, tomatoes, and tomato paste and 1 cup water. Simmer, covered for 15 minutes, stirring often. Cook noodles in boiling salted water till tender; drain and rinse. Beat eggs; add remaining ingredients, except mozzarella.

Layer half the nooodles in 13x9 pan. Spread with half the cottage cheese filling; add half the mozzarella cheese and half the meat filling. Repeat. Bake at 375 for 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.

**I often add spinach, chunked summer squash (cooked in boiling water for about 5 minutes and drained) or grated carrots to the meat sauce mixture. If I want a more saucy lasagne, I will delete one can of tomato paste and use two cans of tomatoes. You can also easily make bigger by using a little more noodles and increasing liquid a little.

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