Chefs Style Lasagna
|Ground beef||1 Pound|
|Onions||2 , chopped|
|Green pepper||1 , diced|
|Garlic||2 Clove (10 gm), crushed|
|Tomato paste||6 Ounce (1 Can)|
|Canned tomatoes||2 1⁄2 Cup (40 tbs)|
|Mixed italian herbs||1 Teaspoon|
|Fresh spinach||12 Ounce (1 Package)|
|Egg||1 , beaten|
|Cottage cheese/Ricotta cheese||1⁄2 Pint|
|Mozzarella cheese||1⁄2 Pound|
|Lasagna noodles||1⁄2 Pound|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
Stir-fry beef and onions in hot oil until lightly browned.
Drain off fat and add next 6 ingredients.
Stir well and cover.
Cook slowly for 30 minutes.
Uncover and simmer until thickened.
Taste and season with hot chili peppers and more salt if necessary.
Cook spinach and drain, then chop fine, and add egg and cottage cheese.
Butter a deep bake dish.
Arrange a layer of noodles in the bottom.
Cover with half the meat mixture and half the sliced Mozzarella.
Add another layer of noodles and spread with spinach mixture, then more noodles, remaining meat and sliced cheese.
Top with noodles.
Brush with oil and sprinkle with Parmesan.
Cover and bake at 350F for 30 minutes, then uncover and bake 15 to 20 minutes or until bubbly.