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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 12 |
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My kids used to call this Basagna - it's one of their all-time favorite meals. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (28 ounce) can tomatoes, undrained |
1 (8 ounce) can sliced mushrooms, drained |
1 (6 ounce) can tomato paste |
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon pepper |
1/2 teaspoon fennel seed |
2 cups 4% cottage cheese or 2 cups ricotta cheese |
2/3 cup parmesan cheese, grated |
1/4 cup mild cheddar cheese, shredded |
1 1/2 cups part-skim mozzarella cheese, shredded & divided |
2 eggs |
1 lb lasagna noodle, cooked and drained |
Directions:
1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
2. In a blender, process the tomatoes until smooth.
3. Stir into beef mixture along with mushrooms,tomato paste and seasonings; simmer 15 minutes.
4. In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 cup mozzarella and eggs.
5. Spread 2 cups meat sauce in the bottom of an ungreased 13-in. x 9-in. x 2-in. baking dish.
6. Arrange half the noodles over sauce.
7. Spread cheese mixture over noodles.
8. Top with remaining noodles and sauce.
9. Cover and bake at 350 for 45 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 15 minutes or until cheese is melted.
10. Yield: 12 servings.
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