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Recipes

December 15, 2012

Lasagne

GREENVILLE — Lasagne – Charman Davis

2 (15 oz) cans of Tomato Sauce                 1 teaspoon Salt

1 (16 oz) can of Whole Tomatoes                       1 teaspoon Basil Leaves

½ cup of Chopped Onions                            1 clove Garlic, chopped

2 Tablespoons of Sugar                             1 lb. Ground Beef, chopped

2 Tablespoons of Dried Parsley Flakes

To prepare Lasagne Sauce, heat all ingredients to boiling, stirring occasionally.  Reduce heat; simmer, uncovered for 45 minutes.

2 (12 oz) cartons small curd Cottage Cheese

1 cup grated Parmesan Cheese

1 Tablespoon Dried Parsley

2 teaspoons Salt

1-1/2 teaspoon Oregano

8 oz uncooked Lasagne Noodles

3 cups shredded Mozzarella Cheese

Mix Cottage Cheese, 1//2 cup Parmesan, Parsley, Salt and Oregano. Reserve.  Cook noodles as directed on package and drain.  Preheat oven to 350 degrees.  Reserve ½ cup of Sauce.

Layer 1/3 each of Noodles, remaining Sauce, Mozzarella Cheese and Cottage Cheese mixture into ungreased baking pan.  Repeat twice.  Top with the reserved Sauce.  Sprinkle with remaining Parmesan Cheese and bake uncovered for 45 minutes.  Let stand 15 minutes before serving.

 

Yields 12 servings.

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