Classic lasagna

Yield: 8 servings

Measure Ingredient
1 pack Lasagna (500g)
1 pounds Lean ground beef
1 each Onion, finely chopped
1 each Clove of garlic, minced
1 can Sliced mushrooms(10 oz/284ml
1 can Tomato spaghetti sauce(14oz)
1 can Tomato paste(5-1/2oz/156ml)
1 teaspoon Salt
1 teaspoon Dried oregano
1 each Egg, beaten
1 cup Creamed cottage cheese
⅓ cup Grated parmesan cheese
1 pack Sliced mozzarella cheese
1 pack Spinach, thawed,chopped



Cook lasagna in a large quantity of boiling water until just barely tender; drain off most of water; add ice cubes to stop cooking. (Allow lasagna to stand in cold water to prevent pasta sticking together.) In a saucepan, brown meat with onion and garlic; drain off fat. Cook over low heat, covered, for about 5 min. Stir in mushrooms with liquid, tomato sauce, tomato paste, salt and oregano. Simmer 15 mins.

Combine egg with spinach, cottage and parmesan cheeses. Spread ⅓ of meat sauce in 13x9 in. baking dish. Cover ¼ of lasagna (about 5 overlapping strips.) Alternate another ⅓ of sauce and ¼ of lasagna. Spread spinach mixture over pasta and cover with ¼ lasagna strips. Top with remaining sauce and pasta. Arange mozzarella cheese on top. Bake at 350F for 30 mins. Let stand 10 mins. before serving.

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