Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| \N \N | Tomato sauce (homemade or |
| \N \N | Commercial) |
| \N \N | Broad egg noodles |
| 8 ounces | Mozzarella cheese, grated |
| ⅓ cup | Sour cream |
| ½ cup | Grated parmesan cheese |
| \N \N | Onion, chopped |
| \N \N | Celery, chopped |
| \N \N | Green pepper, chopped |
| 1 \N | Clove garlic, crushed |
In skillet, cook beef, onion, celery, peppers, and garlic until meat is cooked through and vegetables are translucent. Drain off fat.
Stir in tomato sauce, and simmer. Meanwhile, cook broad noodles until al dente. Drain and rinse well. In greased 8 inch pan, layer noodles, sauce and cheese alternately until used up. Bake, covered for about 25 minutes at 350F or until cheese is bubbly. Remove cover. Turn oven to broil, and cook until cheese just starts to brown. Remove from oven. Allow to rest for about 5 minutes for mozzarella to 'set' up before serving. Serve with green salad and garlic toast. (Garlic toast can be browned at the same time the broiler is going to finish off the Lasagna) Origin: Adapted from Homemakers, Nov/Dec 1994. Shared by: Sharon Stevens, July/95.
From: Sharon Stevens Date: 07-26-95 (00:00) (164) Fido: Home Co