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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Patty's Lasagna Recipe

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This recipe for Patty's Lasagna is from The Truco Family Cookbook, 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:  
Meat Sauce:
1 pound ground meat (I use ½ lb sausage & ½ lb beef)
1 large clove minced garlic (more or less to taste)
2 Tbsp. dry basil flakes
2 tsp. oregano flakes
1 ½ tsp. salt
16 oz canned tomatoes
12 oz canned tomato paste

Noodles:
1 package lasagna noodles (can use no-bake noodles)

Cheese Filling:
2 Tbsp. parsley flakes
2 large eggs-beaten
1 tsp. salt
½ tsp. pepper
3 cups cottage cheese (small curd)
½ cup shredded Parmesan cheese

Additional cheese for layering:
16 oz grated/shredded Mozzarella cheese (2 bags or 2 blocks)

Directions:
Directions:
Preheat oven to 375º F. Prepare a 9x13 inch dish by spraying lightly with oil.

Prepare sauce:
In a skillet, brown the meat and drain off the fat. Add next 6 ingredients and simmer, uncovered on low heat for 30 minutes. Stir occasionally.

Prepare noodles:
While sauce simmers, cook 1 package lasagna noodles according to directions. You need 9 strips of lasagna noodles. When cooked, separate on waxed paper until ready for use. Alternately, use no-bake noodles and follow package instructions.

Prepare cheese filling:
Combine cottage and Parmesan cheeses, eggs, parsley, and salt & pepper in a large bowl and mix well.

Assemble lasagna:
Place a few spoonfuls of sauce on the bottom of the baking dish and spread it around to prevent noodles from sticking. Top with 3 strips lasagna noodles.

Spread ½ of the cottage cheese mixture over the noodles, then spread 1/3 of sauce mixture over that, and the put 1/3 of the Mozzarella cheese on top of the sauce.

Repeat the assembly with 3 more strips, ½ cottage cheese, 1/3 sauce, and 1/3 Mozzarella. End with last 3 noodles, 1/3 sauce, and 1/3 Mozzarella.

Bake for 30-45 minutes until browned and bubbly. Or, cover with foil and refrigerate (up to 2 days) or freeze. Thaw in the refrigerator for 24 hours prior to baking. Cooking time will increase if cold. If lasagna begins to dry out during baking, add a little water over the top and cover with foil during the last 15 minutes.

Let lasagna sit for 10-15 minutes after baking to allow it to firm up. Cut into squares and use a wide spatula to remove squares from the dish.

Serve with a big salad, bread sticks or garlic bread and your favorite wine!

Number Of Servings:
Number Of Servings:
9-12
Preparation Time:
Preparation Time:
45 minutes, plus up to 1 hour bake time
Personal Notes:
Personal Notes:
This recipe comes from my mom's friend and co-worker Patty Baker. A group of them once made 12 of these lasagnas, assembly line-style, for an engagement party and served 140 people - they said the pans were almost licked clean! It's a never-fail recipe and freezes well; I often freeze individual portions and pull them out to microwave on a busy evening.

 

 

 

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