Tuesday, June 15, 2010


This recipe does not boil the noodles before baking, but soaks them, then uses enough sauce for them to finish cooking during baking.

12 lasagna noodles
2 lbs. ground beef or 1 lb. each ground beef and Italian sausage
1 (14 oz.) can diced tomatoes
1 1/2 can (26 oz.) spaghetti sauce
1 carton cottage cheese
1 egg
1/2 lb. mozzarella, grated

Fill a container with very hot tap water and soak noodles while you brown the meat.
Break the egg into the cottage cheese carton and stir.  Brush a 9x13 pan with olive oil. Open the cans and get ready for the layers: Start with a bit of sauce in the bottom of the pan.
Then add 1 layer of noodles and cover it with 1/2 the can of diced tomatoes.
Another layer of noodles, the rest of the tomatoes, then 1/3 of the sauce 1/2 of the meat, and a bit of the cottage cheese.
Noodles, sauce and meat, remaining cottage cheese and top with mozzarella.  Cover with foil and bake at 350 for 1 hour.

If the cheese has not browned and you would like it to, you can uncover the dish for the last 10 min. or so of baking time.
If your kids need encouragement to eat lasagna, check out a Garfield cartoon from the library. :)

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