Ingredients:
1 lb. ground beef
1 med. onion, chopped
2 garlic cloves, minced
1 can (28 oz.) tomatoes, undrained
1 can (8 oz.) sliced mushrooms, drained
1 can (6 oz.) tomato paste
1 t. salt
1 t. dried oregano
1 t. dried basil
1/2 t.
/2 t. fennel seed
1 carton (16 oz.) cottage cheese
2/3 c. grated Parmesan cheese
1/4 c. shredded mild cheddar cheese
1 1/2 c. (6 oz.) shredded mozzarella cheese, divided
2 eggs
1 lb. lasagna noodles, cooked and drained
Method:
- In skillet, cook beef, onion and garlic over med. heat until meat if browned. and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 min.
- In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 c. mozzarella and eggs. Spread 2 c. meat sauce in the bottom of an ungreased 13x9x2" baking dish.
- Arrange half the noodles over sauce. Spread cottage cheese mixture over noodles. top with remaining noodles and meat sauce.
- Cover and bake at 350° for 45 min. Uncover; sprinkle with remaining mozzarella. Bake 15 min. or until cheese melts.
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