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Lasagna

Lasagna

1/2 pound (or 12) lasagna noodles

2 tablespoons vegetable oil

2 cloves garlic

1 medium to large onion, chopped

1 pound hamburger

2 1/2 teaspoons salt

1/4 teaspoon pepper

1/2 teaspoon rosemary or basil

1 tablespoon chopped parsley

1/4 teaspoon oregano

12 ounces (canned) tomato paste

1 1/2 cups water

2 eggs, beaten

1/2 pint cottage cheese

1/4 pound ricotta cheese

1/2 to 1 pound mozzarella cheese

1/4 cup Parmesan cheese

To make meat / red sauce:

Saute garlic and onion in oil until soft. Brown hamburger; drain off fat. Add garlic, onion, and seasonings.

In a bowl, mix together water and tomato paste; then add to hamburger mixture. Simmer on the stove top in a deep pan for 4 or 5 hours.

Prepare noodles using the directions on the box.

In a large bowl, blend eggs, ricotta, and cottage cheese.

In a 9 x 13-inch baking pan, spread a thin layer of the hamburger / sauce mixture in the bottom of the pan. Next, layer 1/2 (6) of the cooked noodles over top of the hamburger sauce. Spread egg and cheese mixture over noodles. Sprinkle Parmesan cheese over this. Next, place a single layer with mozzarella slices or shredded mozzarella over top. Layer with the rest (6) of the noodles. Layer with the rest of the sauce. Cover pan with aluminum foil and bake at 350 degrees for 45 minutes. Remove foil and cover with remaining mozzarella cheese; then bake 15 more minutes. (Note: You can make this and freeze it after the last layer of sauce; then finish it just before baking.)

Yield: 9 - 10 servings.

—Debbie Keehner