Ingredients: |
Ingredients: 1 lb. lean ground beef
1 tbsp. oil
1/2 c. chopped onion
1 tsp. chopped or minced garlic
1 (28 oz.) can whole tomatoes, drained and broken up, reserve 1/2 cup liquid
1 (6 oz.) cans tomato paste
3 tbsp. chopped fresh parsley
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. pepper
2 (16 oz.) cottage cheese (small curds)
2 eggs
1/2 c. Parmesan cheese
1 lb. bag coarsely grated Mozzarella cheese cheese you like).
1 -16 oz. pkg. lasagna noodles cooked according to directions, drained and rinsed in cold water
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Directions: |
Directions:Preheat oven to 375 degrees. In a large skillet, heat oil over medium heat. Add beef, onion, and garlic and cook 7 to 8 minutes, stirring occasionally, until meat is no longer pink. Drain of any fat. Add tomatoes, tomato liquid, tomato paste, 1 tablespoon parsley, salt, oregano, basil, and pepper to skillet. Reduce heat to low and simmer about 1 hour, stirring occasionally, until thick. Meanwhile, in a medium bowl mix cottage cheese, Parmesan cheese, eggs, and remaining parsley with a fork until well mixed.
Layer half the cooked noodles in a 3 quart oblong baking dish. Top with half the cheese mixture, one third of the mozzarella cheese, and half the meat mixture. Repeat the layers. Top with the remaining mozzarella cheese. Bake 30 minutes, or until hot and bubbly. Let stand for 1 half hour before serving.
To make the sauce: Brown ground beef, onion and garlic. Drain excess fat. Add the canned tomatoes, tomato sauce, tomato paste and the spice and cook for about 2-3 hours or until the sauce gets thick.
Combine the cottage cheese, eggs, parsley and Parmesan cheese and chill until you put the lasagna together.
To put the lasagna together: Preheat oven to 400º. Spread half of the noodles on the bottom of a 9 x 13 inch pan. Layer half of the sauce on the noodles. Put half of the cottage cheese mixture on the sauce, followed by half of the mozzarella cheese. Repeat the layers. Finish with a sprinkle of parsley on top. Cook for about 45 minutes to 1 hour or until the cheese on top is brown (not burnt). Let rest for 15 to 30 minutes before cutting. |
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