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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I think this is one of the first things I ever cooked! I make this in my electric frying pan, but you can do it stovetop if you have a big enough covered frying pan. Since it's made with egg noodles, it's not a traditional style lasagna, but it is much easier to throw together. Just brown the beef and layer. Don't mind all the steps - you are just layering. Ingredients:
1 lb lean ground beef |
1 tablespoon butter |
1 ounce spaghetti sauce mix (whatever size they come in) |
1 lb cream-style cottage cheese (full-fat is best) |
3 cups broad egg noodles, uncooked |
1 teaspoon salt |
1 teaspoon oregano |
1 teaspoon basil |
1 small bay leaf, crushed |
28 ounces tomatoes |
5 1/2 ounces tomato paste (small can) |
1 cup water |
12 ounces mozzarella cheese, cut in slices (i use a mozarella ball) |
Directions:
1. Melt butter in a heavy frying pan (or electric skillet). Brown the ground beef, breaking it up with a fork and spreading over the pan.
2. Sprinkle with half the dry spaghetti sauce mix.
3. Spoon on the cottage cheese.
4. Top with the noodles.
5. Sprinkle with remaining sauce mix, salt, oregano, basil & bay leaf.
6. Combine the tomatoes, paste and water & pour over.
7. Bring to a boil, lower heat, cover and simmer until noodles are tender - about 40 minutes. You may need to add a bit more water as needed during cooking (this seems to happen more when you make it stovetop).
8. Top with strips of mozarella cheese, let soften & serve.
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