Monday, September 05, 2005

Lasagne Casserole © 1967

1 pound Italian sausage, bulk pork sausage, or ground beef
1 clove garlic, minced
1 tablespoon parsley flakes
1 tablespoon basil
1 1/2 teaspoons salt
1 1-pound can (2 cups) tomatoes
2 6-ounce cans (1 1/3 cups) tomato paste
10 ounces lasagne or wide noodles
3 cups cream-style cottage cheese
2 beaten eggs

1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley flakes
1/2 cup grated Parmesan cheese
1 Pound Mozzarella or American cheese, sliced very thin

Brown meat slowly, spoon off excess fat. Add next 6 ingredients. Simmer uncovered until sauce is thick, about 30 minutes, stirring occasionally.

Cook noodles in boiling salted water till tender; drain; rinse in cold water. Meanwhile combine cottage cheese with eggs, seasonings, and Parmesan cheese. Place half the cooked noodles in a 13x9x2-inch baking dish; spread half of the cottage cheese mixture over; add half of the Mozzarella cheese and half the meat sauce. Repeat layers. Bake in moderate oven (375º) 30 minutes. Let stand 15 minutes; cut in squares. Makes 12 servings.

*It may sound strange to use cottage cheese in lieu of ricotta cheese, but it's actually really good. I actually prefer it to ricotta and I normally do not like cottage cheese!


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