Ingredients: |
Ingredients: 1 1/2 lbs. ground beef
3/4 cup diced onion
1/8 tsp. garlic powder
16 oz. can tomatoes, partially drained
15 oz. can tomato sauce
3 Tbsp. dried parsley flakes, divided
2 Tbsp. sugar
1 tsp. salt
1 tsp. dried basil
1 cup grated Parmesan cheese, divided
1 1/2 tsp. salt, or less if desired
1 tsp. dried oregano
8 oz. lasagna noodles, cooked al dente & drained
3/4 lb. shredded part-skim mozzarella cheese
3 cups creamed cottage cheese
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Directions: |
Directions:Cook beef, onion, & garlic powder in a skillet. Drain grease from pan. Add tomatoes; use clean hands or a fork to break them into pieces. Mix in the tomato sauce, 2 Tbsp. parsley, sugar, 1 tsp. salt, & basil. Bring to a boil, then reduce heat & simmer, uncovered, for 1 hour or until the consistency of spaghetti sauce.
In a bowl, combine cottage cheese, 1/2 cup Parmesan cheese, 1 Tbsp. parsley, 1 1/2 tsp or less salt, & oregano. Set aside.
Reserve 1/2 cup meat sauce for top layer. Cover the bottom of an ungreased 13"x9"x2" baking pan with a layer of noodles. Top with part of meat sauce, mozzarella, & cottage cheese mixture. Repeat the layers 3 or 4 times. Spread the reserved meat sauce over the top. Sprinkle with 1/2 cup grated Parmesan cheese. At this point, the lasagna may be covered & refrigerated for several hours. Bake, uncovered, in a preheated 350º oven for 45 minutes. Allow 10 to 15 minutes extra cooking time if the lasagna has been refrigerated prior to cooking. When cooked, remove lasagna from the oven & allow to set at room temperature for 15 minutes before cutting. |
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