| INGREDIENTS | |
|---|---|
| 1 pound ground beef | |
| 28 ounce can tomatoes | |
| 16 ounce can tomato sauce | |
| 12 ounce can tomato paste | |
| 1 tablespoon dried parsley | |
| 1 tablespoon dried basil | |
| 1 1/2 teaspoons oregano | |
| 1 clove garlic | |
| 2 bay leaves | |
| 1 1/2 teaspoon salt | |
| Dash pepper | |
| ------ | |
| 2 cups cottage cheese | |
| 2 beaten eggs | |
| 1 tablespoon parsley | |
| 1 teaspoon salt | |
| 1/2 teaspoon pepper | |
| ------ | |
| 8 lasagna noodles | |
| ------ | |
| 1 pound mozzarella cheese | |
| 1 tablespoon parmesan cheese | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - Brown ground beef; drain fat. Add tomatoes, tomato sauce, tomato paste, parsley, basil, oregano, water, basil, garlic, bay leaves, salt, and pepper to meat. Simmer for 30 minutes. | |
| - Cook lasagna noodles 8-10 minutes in salted water with 1 tablespoon oil added. | |
| - Combine cottage cheese, eggs, parsley flakes, salt, and pepper. | |
| - In a 13 x 9 x 2 inch baking dish, place 4 noodles, 1/2 cottage cheese mixture, mozzarella cheese, meat sauce, and sprinkle with parmesan cheese. Repeat layering one more time. | |
| - Bake at 350 degrees F. for 30 - 45 minutes. Cool 15 minutes before serving. | |
| Rather then boiling the lasagna noodles, place in 13 x 9 x 2 inch pan and pour boil water on top of noodles. Let sit for about 10 minutes. |
