Ingredients: |
Ingredients: 1 Disposable Metal Turkey Roasting Pan, Deep Dish
2 lbs Ground Beef
1 onion, diced (I don't do this, but I'm sure everyone else will)
2 jars of favorite Spaghetti Sauce (or 1 larger jar)
6-8 cup Mozzarella Cheese
4 cup Parmesan Cheese
1 large container Cottage Cheese
1-12 oz can Tomato Paste
2-4 T. Minced Garlic
1-2 boxes Lasagne Noodles
1 cup water
Italian Seasoning
Salt and Pepper
1-2 cans Mushrooms (if not using mushrooms, add more water)
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Directions: |
Directions:Preheat oven to 350ºF. In large skillet, brown ground beef, garlic, and onion along with desired seasonings (salt, pepper, Italian Seasoning). Drain grease from pan. Pour in spaghetti sauce, mushrooms (do not drain), tomato paste, and water. Mixture should be very thick.
Bring pot of water to boil, cook roughly 1 1/2 boxes lasagne noodles (enough for 4 noodle layers, usually consisting of 4-5 noodles) until al dente--do not overcook, otherwise noodles will break apart when layering. Rinse and cool noodles. Do not let them set in colander--will stick together. Hang over the sides or lay flat.
Place thin layer of sauce mixture on bottom of pan, just enough to coat bottom so noodles won't burn.
Then apply one layer of noodles.
Next, spoon a healthy amount of sauce mixture on top of noodles (less then half). Sprinkle with 1/2 cup Mozzarella cheese and 1 cup Parmesan Cheese.
Apply another layer of noodles.
Dump entire container of cottage cheese on top of noodles, 1 cup Parmesan cheese, and 2 1/2 cups Mozzarella cheese.
Spread a very thin layer of sauce on cheeses. Can also sprinkle cheese layer with Italian Seasoning.
Apply next layer of noodles.
Spoon rest of sauce mixture on top of noodle layer, reserving about 1/2 cup sauce.
Apply last layer of noodles.
Spoon reserved sauce on top of noodles.
Spread rest of remaining cheeses on top of noodles. Should be enough to cover noodles completely.
Bake covered 10-15 minutes. Remove cover and bake an additional 25-40 minutes, or until cheese is melted and golden, and sauce is bubbling around the edges. |
Personal
Notes: |
Personal
Notes: Everything is approximate. I go by looks. If lasagne is runny/doesn't stick together, use less water/extra fluids in sauce. Served fresh, meal is melty. When cooled, lasagne should remain in "perfect" layers when cut.
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This recipe for Tandi's Ten Pound Lasagne is from