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Ingredients
| ground beef: 1 lb |
| garlic: 1 clove (minced) |
| dried parsley: 1 Tbl |
| fresh basil (chopped): 1 Tbl |
| red tomatoes: 1 lb (diced) |
| canned tomato paste: 12 oz |
| cottage cheese: 24 oz |
| eggs: 2 (beaten) |
| salt: 2 tsp |
| black pepper: 1/2 tsp |
| dried parsley: 2 Tbl |
| parmesan cheese (grated): 1/2 cup |
| mozzarella cheese, whole milk: 1 lb (shredded) |
| uncooked lasagna noodles: 10 oz |
Aunt Judi's Lasagna
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- Meat Sauce:.
- Brown and drain meat.
- Add all other meat sauce ingredients to pan with meat and simmer, uncovered until thick - about 45 minutes to an hour.
- Cook noodles. Drain and rinse.
- Cheese mixture:.
- Mix together all cheese mixture ingredients in large bowl.
- Note: If using 9x13 pan, makes 2 layers. If using 8x8 pan, makes 3 layers with left over ingredients. We like a thicker lasagna so I go for the smaller pan and then use left over noodles to make little "lasagna rolls.".
- Spread small amount of sauce in bottom of pan to help with sticking.
- Make first layer of noodles. Spread 1/2 (or 1/3) of cheese mixture over noodles. Top with just shy of 1/2 (or 1/3) of meat sauce spread over cheese. Then just shy of 1/2 (or 1/3) of mozzerella over meat.
- Repeat layers until you run out of cheese mixture or you reach the top of the pan.
- Layer one final layer of noodles, light layer of sauce and remaining mozzerella cheese.
- Bake at 375 degrees for 30 minutes. Let stand for 10 minutes.
- Can be frozen before or after baking.