Meat Sauce Lasagne
|Vegetable oil||1 Tablespoon|
|Lasagna strip||12 (White / Green)|
|Small curd cottage cheese||6 Ounce (1 Carton)|
|Ricotta cheese||4 Ounce (1/2 Carton)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Mozzarella cheese||1 Pound, thinly sliced|
|For meat sauce|
|Lean ground beef||1 1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Tomato bits||1 Can (10 oz)|
|Tomato sauce||1 Can (10 oz)|
|Tomato paste||1 Can (10 oz)|
|Dried parsley flakes||2 Tablespoon|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), pressed|
|Dried oregano||2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
Prepare Meat Sauce.
Butter a 13" x 9" baking dish; set aside.
Bring water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add salt and oil.
Gradually add lasagne noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
In a medium bowl, beat egg.
Stir in cottage cheese, ricotta cheese and Parmesan cheese; mix thoroughly.
Place a thin layer of Meat Sauce in the prepared dish.
Layer half the lasagne noodles on top of sauce.
Spread half the cheese mixture over noodles.
Cover with half the remaining Meat Sauce.
Arrange half the mozzarella cheese slices over sauce.
Repeat with remaining noodles, cheese mixture and meat mixture.
Place in cold oven.
Set temperature control at 375Â°F (190Â°C).
Bake 20 minutes.
Remove lasagne from oven.
Cut remaining mozzarella cheese into thin strips and arrange on lasagne.
Bake 10 minutes longer.
Let stand 10 minutes before cutting.
Makes 6 to 8 servings.
Meat Sauce: In a large skillet, brown beef and onion about 15 minutes, stirring to break up meat.
Drain off excess fat.
Stir in remaining ingredients.
Cover and simmer 20 minutes or until slightly thickened, stirring occasionally.
Makes about 4-1/2 cups.