March 27, 2010


1 lb. pkg. lasagna macaroni
2 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced
1 tbsp. sugar
1/2 tsp. salt
1 tbsp. chili powder
1 1/2 tsp. cumin
1 (6 oz.) can tomato paste
4 (6 oz.) cans tomato sauce
1 (6 oz.) can mushrooms (drained)
1 egg, beaten
1 (15 oz.) container of Ricotta cheese
1 c. Parmesan cheese
1 lb. Mozzarella cheese (grated)
1 (15 oz.) container cottage cheese (drained)
1 (6 oz.) can water

Preheat oven to 350 degrees.

In large skillet, brown ground beef, drain. Season with salt, onion, garlic, chili powder, cumin. Stir in tomato paste, tomato sauce, water. Cover and simmer 15 minutes, stirring occasionally. Add drained mushrooms, sugar. Continue simmering.

Prepare cheese filling. Add grated Mozzarella cheese, Ricotta cheese, Parmesan cheese, drained cottage cheese in a bowl. Beat 1 egg add to cheese mixture and set aside.

Prepare lasagna macaroni as directed on package.

Lightly greased large baking dish and spoon in enough meat sauce to cover the bottom, top with strips of cooked lasagna, spread enough cheese filling to cover lasagna. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Bake in 350 degree oven for 30 minutes. (This can be prepared the day before if desired. Seasoning seems to blend better when prepared the day before.)

Refrigerated lasagna must stand at room temperature for about 1 hour, then bake for about an hour in 350 degree oven.

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