Tuesday, December 7, 2010
All sorts of deliciousness. It was even worth having to scrub my oven with baking soda, due to its bubbly nature.
I based my lasagna off of this recipe from a friend in college. I don't actually measure anymore.
1 pound ground beef
minced garlic (opt)
1 tbsp chopped parsley
1 tbsp basil
1 1/2 tsp salt
1 1 pound can chopped tomatoes
1 12 oz can tomato paste
1 large container small curd cream of cottage cheese (I have no idea what cream of cottage cheese is. I just use cottage cheese)
2 beaten eggs
2 tsp salt (I usually leave this out)
1/2 tsp pepper
2 tbsp chopped parsley
1/2 cup parmesan cheese (not the powdery stuff)
1 pound mozarella cheese, sliced (sometimes I use shredded; also good with provolone)
1 package lasagna noodles (I'm favoring the barilla no bake flat noodles these days)
Brown meat slowly, spoon off excess fat (if you use super lean meat like 96/4 you don't have to worry about this step!). Add garlic, parsley, basil, salt, tomatoes, and tomato paste. Simmer. Cook noodles according to package instructions in a large pan with lots of water and rinse with cold water after done cooking (or use no bake). Combine cottage cheese with eggs, salt, pepper, parsley, and parmesan cheese. Place half of the noodles in a baking dish and spread half the cottage cheese mixture over it; then add half the mozarella cheese and a layer of the meat mixture. Repeat. (I make this with three or four layers most times). Bake at 375 for 30 min. (you can also cover it with foil if the top layer of noodles isn't completely covered with the cheese/tomato layer). Let stand 10-15 minutes before serving (or longer).