Sunday, September 26, 2010


I start with the spaghetti sauce recipe, and usually will use half of that batch for lazagna.

Otherwise, if you don't make the spaghetti sauce, for the lazagna sauce you'll need:

1lg bround beef (I often use italian sausage for more flavor.)
1 clove garlic, minced
1T parsley flakes
1T basil
1-1/2t salt
1lb canned tomatoes
2 6-oz cans tomato paste
green pepper, mushrooms and sliced ripe olives, optional

Brown meat, drain fat. Fold in next 6 ingredients. Simmer about 30m in a large pot, stirring frequently.

1pkg lazagna noodles - cook according to package directions and rinse in cold water.
3c small curd cottage cheese, ricotta cheese, or a combo. Low fat/light works fine.
2 eggs slightly beaten
2T parsley flakes
2t salt
1/2t pepper
1/2c grated parmesean cheese
1lb (2 8oz packages) motz cheese, sliced thin

Combine cottage cheese, eggs, parsley flakes, salt, pepper, and parm cheese.
Place half of the cooked noodles in a sprayed 9x13 baking dish.
Spread half of the cheese mixture, then 1/3 of the motz, then half of the meat sauce.
Repeat layers, ending with the meat sauce.
Decorate top with motz cheese, it is best if the whole top is covered.

Bake at 375*, 30-45m. Let stand 10m before serving, serves 8-10p.

*Best if made the day before and stored in the fridge overnight - add 30m to baking time if cold. Can also be frozen - assemble but do not bake, then cover with saran wrap and tin foil tightly. Defrost before baking - 24h in the fridge works well.

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