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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 12 |
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Good classic meat lasagne. Best and easiest when made over a 2 day period. Make meat sauce and refrigerate overnight so flavors can meld. It doesn't seem like such a chore to make it when you do it in 2 days. Mixing the eggs in the cheese mixture helps hold the cheese together nicely. Good to make a double recipe and freeze one for later before baking. Make sure sauce is simmered long enough to make it thick, not watery, and that way when you slice it, it will stay together. I love this for dinner parties, and taking to new mothers. Ingredients:
2 lbs ground beef |
1 chopped onion |
2 chopped garlic cloves |
32 ounces whole tomatoes |
2 (16 ounce) cans tomato sauce |
1 tablespoon parsley |
2 teaspoons basil |
1 teaspoon salt |
16 ounces mozzarella cheese |
1 (16 ounce) carton cottage cheese |
1 cup parmesan cheese |
2 eggs |
1 -2 teaspoon oregano |
1 tablespoon parsley |
12 cooked lasagna noodles |
Directions:
1. Brown ground beef with chopped onion and garlic. Drain and rinse to remove excess fat. Mix in large sauce pot with tomatoes, tomato sauce, basil, parsley, salt. Simmer until liquid reduces, and sauce is thick, breaking up tomatoes with a fork. Place in refrigerator overnight. This will help flavor meld.
2. When ready to assemble, cook lasagne noodles as directed on package. Drain and place noodles on paper towels to drain. Combine ingredients for cheese mixture and then layer noodles, meat sauce, cheese mixture, mozzarella cheese. Repeat until placing last layer of noodles. Place small amount of meat sauce on top and sprinkle with Parmesan cheese and parsley.
3. Bake covered with foil for 1 hour at 350°F Let set for 15 minutes before cutting and serving.
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