Classic lasagna
8 servings
Ingredients
| Quantity | 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 |
Directions
PREPARATION: (45 MIN
COOKING: (30 MIN
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.