Lasagne

• This is a favorite recipe of our son-in-laws! I serve it with french bread and a green salad. It can be frozen or doubled.




• 1 1/2 lb. ground beef


• 1/4 c. chopped onion


• 1 clove garlic, minced


• 1 - 16 oz can tomatoes


• 1 -15 oz can tomato sauce


• 2 Tblsp. parsley flakes


• 2 Tblsp. sugar


• 1 teasp. salt


• 1 teasp. basil leaves


• 24 oz creamed cottage cheese


• 1/2 c. grated Parmesan cheese


• 1 Tblsp. parsley flakes


• 1 1/2 teasp. salt


• 1 teasp. oregano leaves


• 8 oz. package lasagne noodles, cooked and drained


• 1/2 pound mozzarella cheese, shredded


• 1/2 c. grated Parmesan cheese




• Cook and stir ground beef, onion, and garlic in Dutch oven until meat is brown and onion is tender. Drain off all fat.




• Add tomatoes and break up with fork. Stir in tomato sauce, 2 Tblsp. parsley, the sugar, 1 teasp. salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.




• Heat oven to 350 degrees.




• Mix cottage cheese, 1/2 c. Parmesan cheese, 1 Tblsp. parsley, 1 1/2 teasp. salt, and the oregano in a large bow. Keep back 1/2 c. meat sauce for thin top layer.




• In ungreased baking pan, 13x9x2, layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture: repeat three times. Spread reserved meat sauce over top; sprinkle with 1/2 c. Parmesan cheese. You may cover and refrigerate lasagne for several hours or bake it.




• Bake uncovered 45 minutes. Allow and extra 10-15 minutes if it has been refrigerated. Let stand for 15 minutes before cutting.