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Really Good Lasagna Recipe

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This recipe for Really Good Lasagna, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberlee Roth
Added: Sunday, June 11, 2006


1 lb ground beef
1 clove minced garlic
1 small onion chopped
2 tsp salt
tsp rosemary
1/4 tsp black pepper
2 - 6 oz cans tomato paste
1 cans diced tomatoes, Italian flavor
c red wine, optional, but I like the flavor it adds
1 box of lasagna noodles
1 large cottage cheese
1 small ricotta cheese
1 egg beaten
Almost 1 cube of grated sharp cheddar cheese
cube of mozarella cheese
Handful of grated parmesan
Seasonings to taste

Fry up the ground beef and add onion and garlic while frying. Fry and drain. In a sauce pot add tomato paste, rosemay, pepper, salt, and any other italian seasonings. I season this sauce quite a bit with Johnny's, Mrs. Dash, garlic salt, etc. Add the cans of diced tomatoes. Squeeze out and reserve liquid. I then add red wine and water until I have total three cups. Add the meat to this and simmer for about an hour. Mix up cottage cheese and some ricotta. I do more cottage than ricotta. I add an egg, and season salts. I add a little parmesan cheese to this too. When sauce is ready I take the parboiled noodles They need to be cooked enough they don't crack, but don't overcook. They will absorb the liquid in the sauce. In a 9"x13" pan, pour enough sauce to cover bottom of pan adequatley. Then top with grated cheeses. Layer noodles, overlapping them slightly. Then top with cheese. Spread cottage cheese mix on top of that. Top with cheese again and add more noodles. Then cheese. Then sauce. Add more cheese before removing from the oven. Bake at 375 - 400 for about 45 minutes to an hour. Let stand 15 minutes after removing from the oven.

Personal Notes:
Personal Notes:
This is another Pend Orielle favorite and is a good leftover.




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