Roberts Family Lasagna
(from jenifl0w3r’s recipe box)
Source: My Kitchen
Prep time: 30 minutes
Cook time: 30 minutes
Serves 8 people
Categories: Beef, Casserole, Entree, Pasta
Ingredients
- 2 lbs Ground Beef
- 2 cloves Garlic, minced
- 2 cans Crushed Tomatoes (14.5 oz.)
- 2 cans Tomato Paste (6 oz.)
- 4 T Dried Parsley (divided)
- 2 T Dried Basil
- 2.5 t Salt (divided)
- 1 tub Ricotta Cheese (not more than 1.5 cups)
- 1 tub Lowfat Cottage Cheese (not more than 1.5 cups)
- 1 Egg (beaten)
- 1/2 cup Grated Parmesan Cheese
- 1 lb Sliced Mozarella Cheese
- 1 pkg Whole Wheat Lasagna Noodles (10 oz.)
- 1 T Olive Oil
Directions
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All steps below can be done while other items are cooking.
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Bring a large pot of water, 1/2 t of salt and 1 T of olive oil to a boil.
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Add lasagna noodles to boiling water and cook until al dente.
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In a large skillet or saucepan, combine ground beef and garlic.
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Cook over medium-high heat until browned.
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Drain half the fat; less if you’re feeling naughty.
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Add tomatoes, tomato paste, 2 T parsley, basil and 1 t salt.
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After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on other steps.
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In a medium bowl, mix ricotta cheese, cottage cheese, beaten egg, grated parmesan, 2 T parsley and 1 t salt.
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Stir together well and set aside.
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To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
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Spoon half the cheese mixture over the noodles. Spread evenly.
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Spoon a little less thank half the meat sauce over the top.
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Cover sauce with a layer of mozzarella cheese slices.
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Repeat, ending with cheese slices.
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Either freeze, refrigerate for up to two days, or bake immediately in 350 degree preheated oven for 20 to 30 minutes or until top is hot and bubbly.