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Baked Lasagna

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  Lean ground beef 1 Pound, browned (2 1/2 Cups)
  Minced garlic 1 Teaspoon (1 Clove)
  Parsley flakes 1 Tablespoon
  Dried basil leaves 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Canned peeled tomatoes 16 Ounce (1 Can, 16 Ounces)
  Tomato paste 12 Ounce (1 Can)
  Lasagna 8 Ounce (1 Package)
  Large curd low fat cottage cheese 24 Ounce (2 Cartons, 12 Ounces Each)
  Eggs 2 , beaten
  Pepper 1⁄2 Teaspoon
  Parsley flakes 2 Tablespoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Sliced mozzarella cheese 12 Ounce

In a large saucepan, mix browned ground beef, garlic, parsley, basil, salt, tomatoes and tomato paste.
Bring to a boil; reduce heat.
Simmer uncovered for 30 minutes, stirring frequently.
Cook noodles according to package directions until al dente (firm to the bite); drain.
Combine cottage cheese, eggs, pepper, parsley flakes and Parmesan cheese.
Grease a 13x9x2-inch baking dish.
Place a layer of noodles in dish, spread half the cottage cheese mixture over noodles, layer with half the mozzarella, top with half the sauce mixture.
Repeat process, topping with noodles and covering with sauce.
Wrap dish with foil and freeze.
To prepare for serving, thaw lasagna.
Bake uncovered in pre-heated 375° degree oven for 30 to 40 minutes.

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Baked Lasagna Recipe