| 1 lb | ground chuck |
| 1 | medium onion, chopped |
| 1 clove | garlic, crushed |
| 2 tsp | salt |
| 1 1/2 tsp | oregano |
| 1 tsp | basil |
| 1/4 tsp | pepper |
| 1 Tbsp | sugar |
| 2 can(s) | tomato paste, 6oz |
| 1 can(s) | diced tomatoes, 28oz |
| 3/4 c | water |
| 1 | large block of mozzarella cheese, shredded |
| 1 | large carton of large curd cottage cheese |
| grated parmesan cheese | |
| 8 | lasagna noodles, boiled |
Brown meat and onion together. Drain off grease and put meat in a large sauce pan.
Add the remaining ingredients through the water. Then, simmer for approximately 45 minutes.
Meanwhile, boil the lasagna noodles. Spray a deep 9x13 inch baking dish with Pam.
To assemble the lasagna you will alternate layers of meat, cheese, noodles...3 layers of meat and cheese; 2 layers of noodles. The last layer of cheese will only be the Parmesan cheese. Split the Mozzarella and cottage cheeses between the middle 2 layers of cheese. Use as much of the Parmesan cheese as you prefer.
You can make this ahead of time and not bake it until you are ready. When you are ready, preheat the oven to 350 degrees. Bake until hot and bubbly; approximately 1 hour covered, then 1/2 hour uncovered.
It will need to sit for approximately 15 minutes when it comes out of the oven in order to set and make cutting easier.
Cherie Hammond
No comments:
Post a Comment