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lasagna noodles lean ground beef onions fresh garlic Italian seasoning sugar salt basil ground pepper tomatoes tomato paste eggs cottage cheese parsley flakes Mozzarella cheese Parmesan cheese
Viewed: 2 - Published at: 3 years agoIngredients
- 2 (16 ounce) packages lasagna noodles
- 2 lbs lean ground beef
- 1 14 cups onions, finely chopped
- 3 minced fresh garlic cloves
- 2 teaspoons italian seasoning
- 2 teaspoons sugar
- 1 14 tablespoons salt
- 1 34 teaspoons basil leaves
- 12 teaspoon fresh ground pepper
- 3 (16 ounce) cans stewed tomatoes with peppers and celery
- 2 (6 ounce) cans tomato paste
- 2 eggs, beaten
- 1 (16 ounce) container cottage cheese
- 2 tablespoons dried parsley flakes
- 1 12 lbs mozzarella cheese, grated
- 1 cup parmesan cheese, grated
Method
- Cook ground beef until just light brown; drain excess fat.
- Add onion and garlic; stir and cook for 5 minutes.
- Add sugar,italian seasoning, salt, basil, pepper, and all tomatoes and simmer for 2 hours.
- Take Lasagna noodles and cook according to directions on box.
- Once cooked lay out on waxed paper to cool for lasagna assembly.
- Combine eggs, cottage cheese, and dried parsley flakes.
- In bottom of large lasagna pan (approx.
- 14 x 9 in) spoon 1 1/2 cups meat sauce.
- Layer 1/3 of lasagna, 1/3 of meat sauce, 1/3 of cheese mixture, 1/3 the Mozzarealla and 1/3 of the Parmesan.
- Repeat layering until all sauce is gone, you want the last layer to be sauce and cheeses to top.
- Cover with foil and bake at 375% for 25 minutes; remove foil and bake uncovered for 25 minutes longer.
- Let stand 10 minutes before cutting and serving.
