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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | Beef, ground, 80% lean meat / 20% fat, raw | 6 | ounces | USDA Commodity, pork, ground, fine/coarse, frozen, raw | 0.75 | cups, chopped | Onion, chopped | 1 | clove | garlic minced | 1 | can (16 fl oz) | tomatoes canned, diced | 1 | can, 15 oz (303 x 406) | tomato sauce | 2 | tablespoons | parsley flakes | 2 | tablespoons | sugar | 1 | teaspoon | salt | 1 | teaspoon | basil | 3 | cups small curd (not packed) | cottage cheese | 0.5 | cups | grated parmesan | 1 | tablespoon | parsley flakes | 1.5 | teaspoons | salt | 1 | teaspoon | oregano | 9 | noodles | lasagna noodles | 0.75 | cups, shredded | mozzarella cheese | 0.5 | cups | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | add tomatoes and break up with fork. Stir in tomato sauce, 2 tsp. parsley flakes, the sugar, 1 tsp. salt and the basil. Heat to a boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce. | | 2 | Heat oven to 350 degrees. Mix cottage cheese, 1/2 cup parmesan cheese, 1 tbs. parsley flakes, 1.5 tsp. salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer. | | 3 | In ungreased 19x9x2 baking pan layer each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with 1/2 cup parmesan cheese. | | 4 | Bake uncovered 45 min. |
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