Lasagna
1 lb. lasagna noodles
1 lb. lean ground beef
1/2 lb. sausage meat
2 quarts marinara sauce (bottled spaghetti
sauce)
1 lb. cottage cheese
1 c. skim milk ricotta cheese
1 lb. skim milk mozzarella cheese
-- shredded
1 c. grated Parmesan cheese
Boil lasagna according to package instructions,
undercooking slightly, drain and rinse with cold water.
Pat dry on tea towel. Combine ground beef and sausage and brown
together. Drain meat and add
to marinara sauce. Combine cottage and ricotta cheeses.
Lightly grease a 13" x 9" baking pan, and
arrange a layer of lasagna noodles. Spread with cottage/ricotta cheese
mixture, sprinkle with shredded mozzarella, spread with meat sauce, and
sprinkle with grated parmesan cheese. Continue layering lasagna, cheeses,
and sauce in the same manner until all
ingredients are used. (You may have an extra lasagna noodle or two).
This may be assembled to this point, covered and put in the fridge
over night, ready to bake the next day.
Bake at 350 degrees for 30 minutes. Let
stand for 10 minutes before cutting into squares to serve.
LASAGNA
9 lasagna noodles
1 c. grated
parmesan
1 c. grated
mozzarella
MEAT SAUCE
1 med.
onion -- chopped
3
garlic cloves -- finely chopped
1 stalk
celery -- finely chopped
1/2 med.
carrot -- finely chopped
1 can
tomato paste
1 tsp.
sugar
1 large
can tomatoes
1 tsp.
salt
1/4 tsp.
pepper
1 tsp.
basil
1/2
bay leaf
1 1/2 lb.
gr. beef
CREAM SAUCE
1/2 c.
margarine (1 square)
1/2 c. flour
3 3/4 c. milk
1 pinch s
& p and nutmeg and sugar
Cook lasagna noodles if necessary, otherwise us fresh, or ones that don't need precooking. Brown gr. beef and drain. Add finely chopped veggies and cook until onion is transparent, add spices. In a large pot, put in tomatoes (chopped) and paste, mix well. Add gr. beef mixture and simmer 2 hr..
To make cream sauce, melt butter in a saucepan, stir in flour,
add milk, stirring until smooth and
thickened. Add spices etc. Use a whisk over low heat.
Lightly oil a 9 x 13 pan. Layer noodles, meat sauce, cream sauce,
parmesan and mozza. Repeat twice.
Save a little tomato sauce for the top to keep it moist. Bake
at 350 deg. for 1 hr. Let sit for 15 min. before serving. This
recipe can be made the day before, covered and put in fridge ready to be
baked the next day.
NOTES : This lasagna uses white sauce instead of cottage cheese, and can be made one day ahead. Use a large jar of spaghetti sauce to make it quicker! serve with salad and garlic bread.
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