Thursday, December 15, 2005

Lasagna #2

This recipe is out of my husband's family cookbook. I made it the other night, and it was really good. I hope you enjoy it, too. My husband calls this "reunion lasagna" because it makes a HUGE amount. It's a good dish to split into two smaller pans if you are cooking for a sick friend at church. You can make one meal and serve two families of 4.

1 pound of ground beef (recipe says up to 2 lbs., but I think that's overkill)
1 clove minced garlic
1 tablespoon parsley flakes
1 tablespoon basil
1 teaspoon salt
1 can crushed tomatoes (16 oz)
- or you can crush your own after peeling
2 cans tomato paste (I used one, and felt it was plenty)
10 oz lasagna noodles or 8 noodles (we use whole wheat)
24 oz large curd cottage cheese (or small curd - doesn't matter)
2 beaten eggs
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup parmesan cheese
1 pound (16 oz) mozzarella cheese in thin slices
(deli cheese works great)

Brown meat and drain if greasy. Add next 6 ingredients. Simmer uncovered about an hour (great time to make a salad). Cook noodles in water. Drain noodles and swipe them each with a little butter so they won't stick together and tear. Leave them aside in a strainer until ready for them. Combine cottage cheese with next five ingredients.

Place half of noodles in a greased 13X9X2-inch dish (or throw-away foil lasagna pan). Spread half cottage cheese mixture on top of noodles. Lay 1/2 the mozzarella cheese slices on next. Pour 1/2 meat mixture on top of cheese slices. Repeat layers. Sprinkle parmesan cheese on top of last meat layer.

Bake at 375 for 30-40 minutes. You may freeze and use later. Bake longer if frozen first. Let stand 10 minutes before serving. Serves 8 people.

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