1 1/2 pounds lean ground beef
1 Tbsp. basil
1 (16 oz.) can crushed tomatoes
1 clove garlic, minced
1 1/2 tsp. salt
2 (6 oz.) cans tomato paste
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10 oz. lasagna noodles
1/2 cup Parmesan cheese
2 eggs, beaten
1/2 tsp. pepper
3 cups cottage cheese
2 Tbsp. parsley flakes
1 tsp. salt
1 lb. mozzarella cheese, sliced very thin
Brown meat slowly, spoon off excess fat. Add next five ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles according to package directions. In separate bowl, combine parmesan cheese, eggs, pepper, cottage cheese, parsley, and salt. Place half of the cooked noodles on the bottom of a 9x13 baking dish; spread half of the cottage cheese mixture over the noodles, then top with half of the meat sauce. Repeat layers. Bake at 375 degrees for 30 minutes, putting mozzarella on top about 10-15 minutes before done. Let stand 15 minutes before serving.
1 1/2 tsp. salt
2 (6 oz.) cans tomato paste
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10 oz. lasagna noodles
1/2 cup Parmesan cheese
2 eggs, beaten
1/2 tsp. pepper
3 cups cottage cheese
2 Tbsp. parsley flakes
1 tsp. salt
1 lb. mozzarella cheese, sliced very thin
Brown meat slowly, spoon off excess fat. Add next five ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles according to package directions. In separate bowl, combine parmesan cheese, eggs, pepper, cottage cheese, parsley, and salt. Place half of the cooked noodles on the bottom of a 9x13 baking dish; spread half of the cottage cheese mixture over the noodles, then top with half of the meat sauce. Repeat layers. Bake at 375 degrees for 30 minutes, putting mozzarella on top about 10-15 minutes before done. Let stand 15 minutes before serving.
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