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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lasagna Recipe

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This recipe for Lasagna is from Our Family Cookbook - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9x9 square pan
8 oz Lean Ground Beef
1 Garlic Clove - minced
1 1/2 Tsp each of Dried Parsley & Basil
1/2 Tsp Salt
1 Cup Canned Tomatoes (250 ml)
6 oz Can Tomato Paste (170 ml)
5 oz Lasagna noodles (140g) - you can get none cook ones.
1 Cup Creamed Cottage Cheese (250 ml)
1 Egg - beaten
1/4 Cup Grated Parmesan Cheese
Pepper to taste
4 oz part-skim Mozarella cheese - grated
Directions:
Directions:
Preheat oven to 375 F
Brown beed in a skillet, drain off fat and rinse with hot water.
Add spices, tomatoes, & paste to beef.
Simmer for 30 min, stirring occasionally.
Cook noodles in boiling water and oil until tender, if you get the non cook ones do not do this.
Drain & rinse noodles in cold water.

Cheese Mixture: Combine cottage cheese, egg & parmesan cheese.

Layering:
Spread 1/3 of the meat sauce into the baking dish, Cover with the noodles, add meat sauce on top, layer the cheese mixture over the meat sauce and sprinkle with mozzarella.
Repeat the layers without cheese mixture and finish off with meat sauce then mozzarella on top.
Bake for 30 min,
Let stand 10-15 min before serving.
Number Of Servings:
Number Of Servings:
9 servings
Personal Notes:
Personal Notes:
I portion the meat sauce as per above, but put all the cottage cheese mixture in the middle.

Also I doubled the basil and parsley or I use Italiano spice instead.

 

 

 

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