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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lasagna Recipe

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This recipe for Lasagna is from Calvary Chapel Myrtle Beach 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:  
½ lb. lasagna noodles
2 tbsp. oil
2 cloves garlic, minced up
1 med onion, cut up small pieces
1 lb. ground beef (I use ground chuck)
2 tsp. salt
¼ tsp. pepper
½ tsp. rosemary
1 tbsp. parsley (can be fresh but cut up small)
2 – 6oz can tomatoes
1 ½ cup hot water
2 eggs, beaten
1 pt. cottage cheese
½ lb. mozzarella, shredded
¼ cup parmesan cheese
Directions:
Directions:
Cook noodles in salted water – 15 minutes, then drain. Heat oil in skillet: cook garlic and onion until soft. Add beef and seasoning; cook until crumbly and done. Add the tomato paste and hot water to mixture.
Simmer for 5 minutes and set aside. Blend beaten eggs with cottage cheese in a bowl.

In a grease baking dish 9x13x2 arrange in this order: 1 thin layer of meat sauce, ½ of the noodles (arrange them side by side, covering all of the bottom of the dish), spread all of the cottage cheese and egg mixture, sprinkle ½ mozzarella cheese, ½ of meat sauce, add rest of noodles, add rest of sauce, add rest of mozzarella cheese, last sprinkle the parmesan on top of the dish. Bake 350º for 30 minutes… Let cool for 10 minutes before cutting. Enjoy!

 

 

 

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