lasagna

2lbs. ground beef.


2 cloves garlic, minced.


2 tablespoons dried parsley flakes.


2 tablespoons dried basil.


1 teaspoon salt.


3 cans (14.5 oz each) whole tomatoes.


2 cans (6 oz each) tomato paste.





**In a large skillet, brown meat with garlic, drain fat, add the next 6 ingredients. Simmer uncovered, 30 minutes.





**Boil 12 lasagna noodles with 1/2 teaspoon salt and 1 tablespoon olive oil.


Cook noodles al dente.


**Combine in a bowl:
3 cups cottage cheese.
2 eggs, beaten.
1/2 cup Kraft Parmesan Cheese.
1 tsp salt.
2 tablespoons dried parsley flakes.
Also have on hand:1 pound sliced mozzarella cheese.
I would do 3 layers of the mixture.
ASSEMBLY: Place 4 noodles in a baking dish. Spread half the cottage cheese mixture over the noodles.
Add 1/2 pound of mozzarella slices,
and a little less than half the meat mixture.
Repeat the layers, ending with the meat mixture.
Sprinkle generously with Parmesan cover with tin foil bake 20 to 30 minutes at 350 degrees until hot and bubbly. Let stand 10 to 15 minutes before cutting.

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