Lasagna

Back

Ingredients:

1 lb. lasagna noodles

2 Tbs. salt

1 Tbs. olive oil

    Meat Sauce

1 lb. ground sirloin or turkey

1 Tbs. olive oil

Salt and pepper to taste

2 6-oz. cans tomato paste

4 6-oz. cans water

2 pkg. dry spaghetti sauce seasonings

    Cheese Filling

2 12-oz. containers cottage cheese

1 Tbs. chopped parsley

1 lb. shredded mozzarella cheese

Preparation:

Bring 4 quarts of water to rapid boil. Add 2 tablespoons salt and 1 tablespoon olive oil. Add lasagna, a strip at a time, and continue boiling 10-12 minutes, or until lasagna is tender. As lasagna cooks, separate strips occasionally with a fork. Drain and rinse with cold water. If lasagna is not to be used immediately, let stand in cold water to keep strips separate.

    Meat Sauce

In a large skillet, brown meat in olive oil. Season with salt and pepper. Stir in tomato paste, water and packages of spaghetti sauce seasoning. Cover and simmer 15 minutes.

    Cheese Filling

Combine cheeses and parsley. Set aside.

    Assembly

Lightly grease a large baking dish and spoon enough meat sauce to cover bottom; top with strips of cooked lasagna and spread with part of  the cheese mixture. Repeat layers, ending with meat sauce. If desired, sprinkle with grated parmesan cheese. Bake in 350˚ for 15 to 20 minutes.

History:

This recipe comes from the box of American Beauty Lasagna noodles.