All American Cheese Lasagna
|Salad oil||1 Tablespoon|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Tomato sauce||24 Ounce (3 Cans Of 8 Ounce Each)|
|Canned tomato paste||6 Ounce (1 Can)|
|Canned mushroom slices||6 Ounce, drained (2 Cans Of 3 Ounce Each)|
|Salt||1 1⁄2 Teaspoon|
|Lasagna noodles||16 Ounce (1 Package)|
|Processed cheddar cheese slice||16 Ounce (2 Packages Of 8 Ounce Each)|
|Cottage cheese||16 Ounce (1 Container)|
About 2 hours before serving: In large saucepan over medium heat, in hot oil, cook onion 5 minutes or until tender.
Stir in tomato sauce, tomato paste, mushrooms (reserve a few for garnish), salt, oregano, basil and 1 cup water.
Simmer 15 minutes, stirring occasionally.
Cook noodles as label directs; drain.
Preheat oven to 375°F.
Cut all but 4 cheese slices into halves.
Into greased 13" by 9" by 2" baking dish, spoon thin layer of sauce.
Arrange 4 lasagna noodles in layer over sauce.
Spoon 1/4 of cottage cheese over noodles; layer 6 cheese slices on top.
Repeat layers 3 times, spooning remaining sauce on top.
Cover; bake 40 to 45 minutes.
Cut each remaining cheese slice into 4 strips; arrange on top of sauce in diagonal rows.
Garnish with reserved mushrooms.
Bake, uncovered, 5 minutes, to melt cheese.
Let stand 10 minutes.