3 quarts of water
1 T. salt
1 T. vegetable oil
12 strips of lasagna noodles
1 lb. carton of small curd cottage cheese
½ of 1 lb. carton of ricotta cheese
½ cup grated Parmesan cheese
1 lb. mozzarella cheese, thinly sliced
1 ½ lbs. lean ground beef
½ cup chopped onion
1 lb. can of chopped tomatoes
1 8 oz. can of tomato sauce
1 6 oz. can of tomato paste
2 T. dried parsley flakes
⅓ cup dry red wine
2 garlic cloves, pressed
2 t. dried oregano
1 t. sugar
¼ t. dried thyme
¼ t. dried marjoram
⅛ t. black pepper
⅛ t. cayenne pepper
salt to taste
Prepare meat sauce:
In a large skillet, brown beef and onion about 15 minutes, breaking up meat.
Drain off excess fat.
Stir in remaining ingrediants.
Cover and simmer 20 minutes or until slightly thickened; stirring occasionally.
Makes about 4 ½ cups.
To prepare lasagna:
Butter 9x13 baking dish; set aside.
In a soup pan, bring water to a rapid boil; add salt and oil.
Gradually add lasagna noodles.
Cook noodles uncovered until tender but firm, stir occasionally.
In a medium bowl, beat egg.
Stir in cottage cheese, ricotta cheese, and parmesan cheese; mix thoroughly.
Place a thin layer of meat sauce in prepared dish.
Layer half the noodles on top of sauce.
Spread half the cheese mixture over noodles.
Cover with half the remaining meat sauce.
Repeat with remaining noodles, cheese mixture and sauce.
Place in cold oven.
Set temp to 375º and bake for 20 minutes.
Remove lasagna from oven.
Cut remaining mozzarella cheese into thin strips and arrange on lasagna.
Bake 10 minutes longer.
Let stand 10 minutes before cutting.