Lasagna napoli
Yield: 6 Servings
Ingredients:
- 1 md Onion; chopped finely
- 1 Clove garlic; minced
- 2 tb Olive or salad oil
- 1 lb Ground chuck
- 1 cn Sliced mushrooms
- 2 ts Salt
- 1 ts Oregano
- 3/4 c Water
- 1 cn (8-oz) tomato paste 8-oz
- 2 Eggs
- 1 pk (10-oz) frozen chopped -spinach; thawed
- 1 c Creamy cottage cheese
- 1/2 c Grated Parmesan cheese
- 1 pk (12-oz) lasagna noodles
- 1 pk American cheese slices
Instructions:
Cook & drain lasagna noodles. In medium pan lightly brown onion & garlic in 1 Tbs oil. Add meat & break apart. Cook until brown. Blend in mushrooms (including liquid) tomato paste 1 Tsp salt oregano & water. Simmer 15 minutes. Mix one of the eggs with spinach cottage cheese Parmesan cheese 1 Tbs oil & 1 Tsp salt. Beat second egg slightly & toss with cooked noodles. Pour half the meat sauce in an oblong baking dish & cover with half the noodles. Spread all the spinach mixture over noodles. Repeat layers with remaining meat sauce & noodles. Cover & bake at 350 for 45 minutes. Remove cover & arrange strips of slices of American cheese on top. Bake 15 minutes longer. Serve hot. (Serve with tossed salad & French bread.) MRS. C. WILLIAM DENTON MARKS MS Source: Simple Southern Desoto School Mother's Club Association Helena AR The DeSoto School Inc Helena-West Helena AR 72390. From Glen Hosey's Recipe Collection Program hosey@erols.com
