"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lasagna Recipe

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This recipe for Lasagna, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Sorensen
Added: Thursday, October 5, 2006


1 lb - Italian sausage (sweet)
1 - clove garlic
1/2 c. - onions (optional)
1 T - basil
1 - bay leaf
1 T - Italian seasoning (optional for taste)
1 tsp - salt
1 lb can - tomatoes (crushed or chopped)
2 (6oz) cans - tomato paste
Other ingredients:
1 box - lasagna noodles
2 (12oz) - cottage cheese or ricotta cheese
2 - eggs
1-2 tsp - salt
1 box - frozen spinach (thawed) or 3 T fresh chopped parsley
27-30 slices - mozzarella cheese
1/2 to 1 lb - hamburger (high quality)
parmesan cheese

Brown sausage slowly in a dutch oven. Spoon off excess fat. Add garlic and brown at end so it doesn't burn and stick to the bottom of the pan. Add the rest of the ingredients, up to the lasagna noodles, and simmer for 1 hour or more. Stirring occassionally.

Make small meatballs with hamburger. Brown. Add sauce for the last 5-10 minutes.

Cook noodles as directed. Rinse in cold water. Beat 2 eggs, add salt and pepper, cottage cheese and spinach.

Coat bottom of an with a little sauce. This keeps noodles form sticking. Layer noodles; cottage cheese mixture; mozzarella cheese; meat mixture; parmesan cheese. Repeat layers. Top with noodles, meat sauce and parmesan cheese.

Bake at 350-375 for about an hour or until bubbley and cooked through. If you want to refridgerate/freeze, bake for 30 minutes right away. When ready to serve, it takes almost an hour to bake.




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