- 1 pound lean ground beef
- 1 onion, chopped
- 2 (6 ounce) cans tomato paste
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups water
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon white sugar
- 12 ounces cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 9 lasagna noodles
- 1 pound shredded mozzarella cheese
- In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
- While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
- Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
03/29/2017
recipepes.com
Linda's Lasagna, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
