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Prep Time: 2880 Minutes Cook Time: 30 Minutes |
Ready In: 2910 Minutes Servings: 12 |
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This is the recipe that my roommate's mom used to make when I was in college. Every time we went home she would make it for us. In my opinion this is the best Lasagna I have ever had.**Note the optional ingredients are ones that I add not part of the original recipe.*** Ingredients:
1 lb hamburger |
2 cups chopped tomatoes (i just chopped up a couple tomatoes and call it good) |
1 (10 3/4 ounce) can tomato soup |
1 (12 ounce) can tomato paste |
1 (29 ounce) can tomato sauce |
2 garlic cloves, minced |
1 onion, chopped |
1/4 cup of chopped celery (approx. to get in the nutritional facts) |
1/4 cup chopped green pepper (approx. to get in the nutritional facts) |
2 tablespoons dark brown sugar |
1 tablespoon worcestershire sauce |
1 lb italian sausage (optional) |
1 lb fresh mushrooms (optional) |
2 tablespoons garlic butter (optional) |
24 ounces cottage cheese |
1 lb lasagna noodle |
2 lbs mozzarella cheese |
cooking spray |
Directions:
1. Combine All the sauce ingredients in a large sauce pan and simmer for at least 6 hours. The longer you cook the better. *Ryan's mom would simmer it for 2 days for about 5 hours a day and make the Lasagna on the third day after warming it on the stove top.
2. When you are ready to make the lasagna start by preheating the over at 350 and cooking noodles.
3. Coat 9x13 pan with cooking spray.
4. Layer in the following order:.
5. Sauce, noodles, sauce, cottage cheese, mozzarella cheese-Repeat until you run out of ingredients.
6. Cook for at least 1/2 an hour (I keep an eye on it and make sure all the cheese is melted).
7. Let sit for 15 minutes before serving so that it will stay together better.
8. Best when served with Garlic Bread.
9. ***Optional ingredients: I cook the sausage and hamburger together and only use half in the sauce and freeze the other half for another time. I saute the mushrooms in the garlic butter and add them as a couple layers with the sauce.
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