Lasagna
Yield: 8 servings
Ingredients:
- 2 tb Oil 1/2 lb Mushrooms
- 2 ea Slices chopped bacon 1/2 c Water
- 2 ea Cloves crushed garlic 2 ts Salt
- 1 ea Chopped onion 1/4 ts Pepper
- 1 1/2 lb Lean ground beef 1/2 lb Mozzarella cheese
- 1/2 lb Chopped salami 2 ea Beaten eggs
- 1/2 ts Sweet basil 1/2 c Grated Parmesan cheese
- 1 tb Chopped parsley 1/2 lb Cooked lasagna noodles
- 2 ea 5 1/2 oz cn tomato paste 8 oz Cottage cheese
- 2 c Canned tomatoes
Instructions:
Saute bacon crushed garlic and onion in hot oil for 5 min. Remove the garlic. Add ground beef salami basil and parsley. Brown well. Add tomato paste tomatoes mushrooms and water. Simmer uncovered for 1 hour or until very thick. Season to taste with salt and pepper. Preheat oven to 375F. Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine cottage cheese egg and Parmesan cheese. Pour a layer of tomato sauce in the bottom of dish. Cover with a layer of noodles and a layer of the cheese /egg mixture sprinkle with mozzarella. Repeat ending with sauce and a layer of mozzarella. Bake for 30 min. Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.
