Directions: |
Directions:In stock pot put beef and onions and brown. Once beef and onions are browned, drain grease and rinse with water. Put back in stock pot and add chopped garlic. On medium heat add tomatoes, tomato sauce, tomato paste and mushrooms. Add all herbs listed above. Bring to a slow boil stirring occasionally so not to burn to the bottom of the pan. Add wine, let simmer for at least 1 hour or longer stirring occasionally so not to bun to the bottom. Let sauce sit over night to absorb the flavors. Sauce can be put in to Ziploc bags and frozen at this point. |
Directions: |
Directions:1. In Medium bowl add cottage cheese, grated parmesan cheese, and herbs listed above. 2. Grease 9x13 pan, start placing layers starting with uncooked noodles, cover with a layer of Meat sauce, the dollop on half of the cottage cheese mixture. Spread Mozzarella, Romano, Asiago, Shredded Parmesan Cheese. 3. Start another layer with the noodles and repeat layers. 4. Another row or noodles and top off with Meat Sauce covering the noodles completely. 5. At this point you can cover with foil and freeze or bake immediately. 6. Put pan on a baking sheet to catch any boil over. 7. Place in oven 350 degree for 45 minutes, then check if it is boiling on side then top with mozzarella cheese. Bake an additional 10-15 minutes. 8. Take out of oven and let rest for 15 minutes before cutting. 9. If you do freeze make sure to thaw before baking. |