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Name: Lasagne
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Cottage cheese; 1 11x7x2-inch baking dish; 1 cn (12-oz) tomato paste; 36 oz Water (3 tomato paste; 1 ts Salt; 1 ts Brown sugar; 1 ts Basil; 1/2 ts Oregano; 1/4 ts Tarragon; 1/2 lb Ground beef; 1 1/2 c Thick spaghetti sauce; 2 Eggs; 3 tb Minced green onion; 1 tb Parsley minced; 3/4 ts Salt; 1/2 lb Mozzarella cheese, thinly; 1/4 c Shredded Parmesan cheese; 3 Garlic minced; 3 tb olive oil; 1 cn (29-oz) tomato puree; 4 oz Lasagne noodles (8 noodles)

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INGREDIENTS

1 c Cottage cheese
1 11x7x2-inch baking dish
1 cn (12-oz) tomato paste
36 oz Water (3 tomato paste
1 ts Salt
1 ts Brown sugar
1 ts Basil
1/2 ts Oregano
1/4 ts Tarragon
1/2 lb Ground beef
1 1/2 c Thick spaghetti sauce
2 Eggs
3 tb Minced green onion
1 tb Parsley ; minced
3/4 ts Salt
1/2 lb Mozzarella cheese, thinly
1/4 c Shredded Parmesan cheese
SPAGHETTI SAUCE
3 Garlic ; minced
3 tb olive oil
1 cn (29-oz) tomato puree
4 oz Lasagne noodles (8 noodles)

Servings

INSTRUCTIONS

Source: Knudsens "Cooking for Complements" 1. Cook noodles according to package directions adding 1 tbsp butter or oil to water; drain. 2. Brown beef, breaking into pieces; drain excess fat. 3. Cover bottom of baking dish with thin layer of sauce; add beef to remaining sauce. 4. Beat eggs in medium bowl; blend in cottage cheese, green onion, parsley and salt. 5. In baking dish, layer in order half the following: noodles, cottage cheese mixture, Mozzarella slices and sauce. Repeat with remaining ingredients. Top with Parmesan cheese. At this point, lasagne may be baked or it may be covered and refrigerated for one or two days. 6. Bake at 350 degrees 30 to 35 minutes (slightly longer if refrigerated) or until bubbly. Let stand 10 minutes before serving. Spaghetti Sauce: 1. Saute garlic in olive oil. 2. Add remaining ingredients and simmer, uncovered, 1 1/2 hours, stirring every 30 minutes. Makes about 6 cups. Note: My husband and I like a wet lasagne, so I double the amount of sauce called for in the recipe; I also double the cottage cheese mixture and the mozzarella cheese, and put it all in a 13x9x2-inch pan. Posted to rec.food.recipes by uribe@jarthur.claremont.edu (Lydia M. Uribe) on Aug 13, 93.

NOTES

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Lasagne

1 c Cottage cheese
1 11x7x2-inch baking dish
1 cn (12-oz) tomato paste
36 oz Water (3 tomato paste
1 ts Salt
1 ts Brown sugar
1 ts Basil
1/2 ts Oregano
1/4 ts Tarragon
1/2 lb Ground beef
1 1/2 c Thick spaghetti sauce
2 Eggs
3 tb Minced green onion
1 tb Parsley minced
3/4 ts Salt
1/2 lb Mozzarella cheese, thinly
1/4 c Shredded Parmesan cheese
 SPAGHETTI SAUCE
3 Garlic minced
3 tb olive oil
1 cn (29-oz) tomato puree
4 oz Lasagne noodles (8 noodles)

Source: Knudsens "Cooking for Complements"    1. Cook noodles according to package directions adding 1 tbsp butter or oil  to water; drain.    2. Brown beef, breaking into pieces; drain excess fat.    3. Cover bottom of baking dish with thin layer of sauce; add beef to  remaining sauce.    4. Beat eggs in medium bowl; blend in cottage cheese, green onion, parsley  and salt.    5. In baking dish, layer in order half the following: noodles, cottage  cheese mixture, Mozzarella slices and sauce. Repeat with remaining  ingredients. Top with Parmesan cheese. At this point, lasagne may be baked  or it may be covered and refrigerated for one or two days.    6. Bake at 350 degrees 30 to 35 minutes (slightly longer if refrigerated)  or until bubbly. Let stand 10 minutes before serving.    Spaghetti Sauce:    1. Saute garlic in olive oil.    2. Add remaining ingredients and simmer, uncovered, 1 1/2 hours, stirring  every 30 minutes.    Makes about 6 cups.    Note: My husband and I like a wet lasagne, so I double the amount of sauce  called for in the recipe; I also double the cottage cheese mixture and the  mozzarella cheese, and put it all in a 13x9x2-inch pan.    Posted to rec.food.recipes by uribe@jarthur.claremont.edu (Lydia M. Uribe)  on Aug 13, 93.

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Nutrition

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Serving Size: 1 Serving (2888g)
Recipe Makes: 1 Servings

Calories: 2458
Calories from Fat: 1633 (66%)

Amt Per Serving		% DV

	Total Fat 181.5g	242 %
	Saturated Fat 65g	325 %
	Monounsaturated Fat 68.1g
	Polyunsanturated Fat 10.6g
Cholesterol 2478.6mg		763 %
Sodium 2274mg		78 %
Potassium 2223.2mg		59 %
Total Carbohydrate 30.2g		9 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 26.8g
Protein 172g		246 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2458

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