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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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I like this because the noodles don't have to be boiled first. Wonderful flavour. This is a Catelli recipe. Freezes well. Ingredients:
1 tablespoon vegetable oil |
1 medium onion, chopped |
1 garlic clove, minced |
1 lb ground beef |
2 (14 ounce) cans catelli tomato sauce |
1 (10 ounce) can sliced mushrooms |
1/2 cup water |
1 teaspoon oregano |
1 1/8 cups cottage cheese |
1/4 cup grated parmesan cheese |
1 (10 ounce) package frozen chopped spinach, thawed |
1 egg, slightly beaten |
2 teaspoons oil |
1 teaspoon salt |
1 (227 g) package mozzarella cheese, grated |
3/4 package catelli lasagna noodle, uncooked |
Directions:
1. Saute onion and garlic in oil.
2. Add ground beef and brown it.
3. Drain off any fat.
4. Stir in the tomato sauce, the mushrooms and their liquid, the water, and oregano.
5. Bring to a boil.
6. Remove from heat.
7. Stir together cottage cheese, parmesan cheese, well drained spinach, egg, oil, and salt.
8. Spoon 1/3 of the sauce into a 9 X13 baking dish.
9. Cover with 1/3 of lasagne noodles.
10. Spread with another 1/3 of sauce.
11. Cover with another 1/3 of lasagne noodles.
12. Spread spinach mixture on this.
13. Cover it with remaining lasagne noodles and sauce.
14. Top with grated mozzerella cheese.
15. Cover lasagne with foil.
16. Bake at 375 degrees F for 45 minutes.
17. Uncover and bake until cheese starts to brown, about 15 minutes.
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