"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lasagna Recipe

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

From the Lillie Mae Youngblood Green Line



1 1b. ground chuck
1 large chopped onion
3 cloves garlic-chopped
1 medium bell pepper-chopped
1/2 cup chopped celery
Salt and pepper to taste
2-1 pound cans Hunts tomato
1-1 pound can Hunts tomato sauce
˝ tsp. Basil
˝ tsp. Oregano
˝ tsp. Thyme
1 1/2 tsp. sugar

Brown meat and add next four ingredients and sauté until vegetables are clear. Add other ingredients and bring to a first boil, turn down on simmer. Cook for 2-3 hours, stirring occasionally. (The longer it cooks, the better it is.)

1 carton cottage cheese
1 cup parmesan cheese
1/4 cup chopped parsley
2 beaten eggs
2 packages sliced mozzarella cheese

Combine cottage cheese, parmesan cheese, parsley, and eggs. Mix well.
Boil noodles according to direction— Drain and rinse. In a rectangular baking dish, put half of the noodles, half of cottage cheese mixture, and 1
package mozzarella cheese. Add 1/2 sauce- Repeat layers. Bake 30 minutes at 350 degrees. Let cool for 10 minutes before cutting in squares.




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