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Name: Lasagne
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Ground beef; 1/2 lb Ground lean pork; 1 cn (28 ounces) whole Tomatoes; 1 cn (12 ounces) tomato paste; 2 ts Garlic salt; 1 1/2 ts Oregano leaves; 1 ts Basil leaves; 2 c Creamed cottage cheese; 1/2 c Grated Parmesan cheese; 3 pk (4 oz. each) shredded; 12 oz Lasagne needles, cooked and; 1/2 c Grated Parmesan cheese

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INGREDIENTS

1 lb Ground beef
1/2 lb Ground lean pork
1 cn (28 ounces) whole Tomatoes
1 cn (12 ounces) tomato paste
2 ts Garlic salt
1 1/2 ts Oregano leaves
1 ts Basil leaves
2 c Creamed cottage cheese
1/2 c Grated Parmesan cheese
3 pk (4 oz. each) shredded
12 oz Lasagne needles, cooked and
1/2 c Grated Parmesan cheese

Servings

INSTRUCTIONS

When this was posted in a local newspaper they got more requests for reprints of it than any other recipe they had ever had. Its from the 1971 General Mill, Inc. recipe cards. In Dutch oven or large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano leaves and basil leaves. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce. Heat oven to 350o. Stir together cottage cheese and 1/2 cup Parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of the mozzarella cheese . In ungreased baking pan 13x9x2 inches alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and the cottage cheese mixture. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. Sprinkle reserved mozzarella cheese across lasagne. Bake uncovered 45 minutes. Let stand 15 minutes before cutting. Cut into 3-inch squares. 8 servings. Posted to EAT-L Digest 23 Aug 96 From: Lynn Anderson Date: Sat, 24 Aug 1996 18:47:39 -0400

NOTES

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Lasagne

1 lb Ground beef
1/2 lb Ground lean pork
1 cn (28 ounces) whole Tomatoes
1 cn (12 ounces) tomato paste
2 ts Garlic salt
1 1/2 ts Oregano leaves
1 ts Basil leaves
2 c Creamed cottage cheese
1/2 c Grated Parmesan cheese
3 pk (4 oz. each) shredded
12 oz Lasagne needles, cooked and
1/2 c Grated Parmesan cheese

When this was posted in a local newspaper they got more requests for  reprints of it than any other recipe they had ever had. Its from the 1971  General Mill, Inc. recipe cards.    In Dutch oven or large skillet, cook and stir meats until brown. Drain off  fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt,  oregano leaves and basil leaves. Heat to boiling, stirring occasionally.  Reduce heat, simmer uncovered 20 minutes or until mixture is consistency of  spaghetti sauce.    Heat oven to 350o. Stir together cottage cheese and 1/2 cup Parmesan  cheese. Set aside 1 cup of the meat sauce and 1/2 cup of the mozzarella  cheese . In ungreased baking pan 13x9x2 inches alternate layers of 1/3 each  noodles, remaining meat sauce, remaining mozzarella cheese and the cottage  cheese mixture.    Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese.  Sprinkle reserved mozzarella cheese across lasagne.    Bake uncovered 45 minutes. Let stand 15 minutes before cutting. Cut into  3-inch squares. 8 servings.    Posted to EAT-L Digest 23 Aug 96    From:    Lynn Anderson <landerso@BOOTES.EBTECH.NET>    Date:    Sat, 24 Aug 1996 18:47:39 -0400

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Nutrition

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Serving Size: 1 Serving (5152g)
Recipe Makes: 1 Servings

Calories: 6071
Calories from Fat: 2930 (48%)

Amt Per Serving		% DV

	Total Fat 325.6g	434 %
	Saturated Fat 135.7g	678 %
	Monounsaturated Fat 114.1g
	Polyunsanturated Fat 10.8g
Cholesterol 1030.3mg		317 %
Sodium 20829.9mg		718 %
Potassium 6057.3mg		159 %
Total Carbohydrate 101.4g		30 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 100.7g
Protein 648.2g		926 %
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: 6071

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