Patsy's true italian lasagna

Yield: 8 servings

Measure Ingredient
3 tablespoons Olive Oil
1 cup Chopped Onion
1 \N Clove Garlic
1 pounds Ground Beef
2 teaspoons Salt
28 ounces Tomatoes, canned
8 ounces Tomato Sauce
6 ounces Tomato Paste
¾ cup Water
½ teaspoon Basil
½ teaspoon Oregano
1 teaspoon Sugar
1 tablespoon Dried Parsley
1 pounds Lasagna Noodles
1 pounds Cottage Cheese
2 \N Eggs
1 pounds Mozzarella Cheese
1 cup Grated Parmesan or R
\N \N Cheese or a mixture

Heat the oil in a large heavy sauce pan. Saute onions and garlic for 5 minutes.

Stir in ground beef, cook over medium heat for until browned.

Add salt, tomatoes, tomato paste, tomato sauce, water, basil, oregano, sugar and parsley. Bring to a boil and simmer for 45 minutes.

Cook lasagna noodles according to package directions. Add a tablespoon oil while cooking to prevent sticking. Drain, rinse and cool.

Blend cottage cheese & egg in bowl. Preheat oven to 375 degrees.

Grease a 13 x 9½ x 3 inch baking pan.

Arrange alternate layers of sauce, lasagna, cottage cheese/egg mixture mozzarella, finishing with sauce. Sprinkle with parmesan or romano cheese.

Bake for 35 minutes at 375 degrees (F). Let stand for 10 minutes before serving. NOTE: For the lazy mans' alternative, use uncooked noodles and add 1/ ¾ cup of water to dish before baking. From: Wayne Woodman ~-- == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By PHILLIP WATERS On 08-21-95

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