3 tb Olive Oil
1 c Chopped Onion
1 Clove Garlic
1 lb Ground Beef
2 ts Salt
28 oz Tomatoes, canned
8 oz Tomato Sauce
6 oz Tomato Paste
3/4 c Water
1/2 ts Basil
1/2 ts Oregano
1 ts Sugar
1 tb Dried Parsley
1 lb Lasagna Noodles
1 lb Cottage Cheese
2 Eggs
1 lb Mozzarella Cheese
1 c Grated Parmesan or R
Cheese or a mixture 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 9.5 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/ 3/4 cup of water to dish before baking. From: Wayne Woodman ~– ==
Courtesy of Dale & Gail Shipp, Columbia Md. ==