Beef And Cheese Lasagne
|Ground beef||1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Canned sliced mushrooms||3 Ounce, drained (1 Can)|
|Dried basil||1⁄4 Teaspoon, crushed|
|Ricotta cheese/Cream style cottage cheese||1 Cup (16 tbs)|
|Grated gouda cheese/Grated edam cheese||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||2 Teaspoon|
|Sliced swiss cheese||4 Ounce|
Cook noodles according to package directions; drain.
Cook beef, onion, and garlic till beef is browned and onion is tender; drain off fat.
Combine beef mixture, undrained tomatoes, tomato sauce, mushrooms, and basil.
Bring to boiling.
Mix ricotta, Gouda, and parsley.
Place half the noodles in 10x6x2 inch baking dish, folding under to fit dish.
Spread with half the cheese mixture; top with half the Swiss cheese.
Cover with half the beef mixture; repeat.
Cover; refrigerate up to 24 hours.
Before serving: Bake, covered, at 375° for 1 hour.
Uncover and bake about 10 minutes longer.
Let stand 10 minutes.