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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoons oil |
1/2 lb mushroom |
2 slices bacon, chopped |
1/2 cup water |
2 cloves garlic, crushed |
2 teaspoons salt |
1 onion, chopped |
1/4 teaspoon pepper |
1 1/2 lbs lean ground beef |
1/2 lb mozzarella cheese |
1/2 lb salami, chopped |
2 eggs, beaten |
1/2 teaspoon sweet basil |
1/2 cup parmesan cheese, grated |
1 tablespoon parsley, chopped |
1/2 lb lasagna noodle, cooked |
2 (5 1/2 ounce) cans tomato paste |
8 ounces cottage cheese |
2 cups canned tomatoes |
Directions:
1. Saute bacon, crushed garlic, and onion in hot oil for 5 min.
2. Remove the garlic.
3. Add ground beef, salami, basil, and parsley.
4. Brown well.
5. Add tomato paste, tomatoes, mushrooms, and water.
6. Simmer uncovered for 1 hour or until very thick.
7. Season to taste with salt and pepper.
8. Preheat oven to 375F.
9. Butter a 12x9 inch casserole or lasagna dish.
10. Grate mozzarella.
11. Combine cottage cheese, egg and Parmesan cheese.
12. Pour a layer of tomato sauce in the bottom of dish.
13. Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella.
14. Repeat, ending with sauce and a layer of mozzarella.
15. Bake for 30 min.
16. Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.
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