Spinach lasagne #1

Yield: 8 Servings

Measure Ingredient
1 pounds Ground chuck
⅓ pounds Sweet Italian sausage (if not available; increase to 2 pounds of ground chuck)
2 larges Onions; chopped
1 Clove garlic; minced
1 can (2-lb 3-oz) tomatoes; undrained
1 can (6-oz) tomato paste
3 teaspoons Salt
¼ teaspoon Pepper
2 teaspoons Italian herbs
1 tablespoon Sugar
½ pack Lasagne noodles
2 Eggs
2 packs (10-oz) frozen chopped spinach; thawed and well drained
1 carton (16-oz) small curd cottage cheese
1 cup Parmesan cheese
2 packs (6-oz) Mozzarella cheese

Brown beef and sausage in a large Dutch oven, remove with a slotted spoon and reserve meats. Pour off all but 3 Tablespoons of fat. Saut‚ onions and garlic in fat until tender. Return meat to pan, add tomatoes, tomato paste, 2 teaspoons salt, pepper, Italian herbs and sugar. Bring to a simmer and simmer over low heat for 30 minutes. Stir frequently to pervent sticking.

While the sauce is cooking, boil the noodles according to the package directions. Drain and place in a large bowl of ice water to prevent sticking together. Beat eggs in a large bowl. Add spinach, cottage cheese and remaining 1 teaspoon salt. To assemble, drain noodles, place on towel and pat dry with paper towels. Prepare the inside of 1 large lasagne pan or 2 (2 quart) casseroles, with butter or olive oil. Place 1 layer of noodles on bottom of pan. Next, add a layer of the spinach mixture, then meat sauce and next Parmesan cheese, then Mozzarella cheese. Repeat layers until all ingredients have been used. Make top layer Mozarrella cheese. Bake at 350ø for 30 minutes. Yield: 8 to 10 servings.

SANDY LEDBETTER

(MRS. JOEL Y., JR.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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