Yield: 1 Servings
|2 pounds||Ground beef|
|1 can||(16 oz) tomato sauce|
|\N \N||Seasoning to taste; (salt, pepper, etc.)|
|1 \N||Box lasagna noodles|
|1 pack||(8 oz) cream cheese; softened|
|1 cup||Cottage cheese|
|1 cup||Sour cream|
|2 cups||Mozzerella cheese; shredded|
|2 cups||Cheddar cheese; shredded + extra for topping|
Heat oven to 325 degrees.
Brown ground beef in skillet. Drain excess grease and add tomato sauce and seasonings. Turn heat down and allow to simmer for 10-15 minutes.
Boil water in a large pot. (Adding a drop of vegetable oil to the water will help keep the noodles from sticking to the pot and each other). Add noodles and cook until al dente. Drain.
In a large bowl, cream together all the cheeses and sour cream.
In a lasagne or casserole dish, layer the three parts, starting with noodles, meat sauce then cheese. Dollop the cheese mixture on with a spoon; it need not cover the layer beneath it completely, as it will melt and run together. Repeat until dish is full. Top the whole thing with extra shredded cheddar cheese.
Pop in oven and cook for 1¼ hours or until golden brown.
I call this Heart Attack lasagne because you can almost feel your arteries hardening as you eat all the cheese. The measurements above are approximate, I usually just toss in as much as I can fit into the dish.
I've tried making this with all lowfat cheeses, and it's ok, but it's just not the same.
Do 30 minutes of aerobic activity per serving.
Posted to TNT Recipes Digest by "Monee C. Kidd" <mck@...> on Mar 4, 1998