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 email@example.com (Lydia M. Uribe) on Aug 13, 93.
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|Serving Size: 1 Serving (2888g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 2458
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