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