Patsy's true italian lasagna
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive Oil |
| 1 | cup | Chopped Onion |
| 1 | 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 | Eggs | |
| 1 | pounds | Mozzarella Cheese |
| 1 | cup | Grated Parmesan or R |
| Cheese or a mixture | ||
Directions
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