Sunni Wetzell's Lasagne

By bwetzell

Mom's lasagne recipe that appeared in the Clearwater Sun on July 7, 1974.

Ingredients

• 1 tbsp Olive Oil
• 1 lb Ground Beef
• 1 med Onion, chopped
• 2 cloves Garlic, chopped
• 1 sm can Whole Tomatoes
• 1 lg can Tomato Paste
• 1 lg can Tomato Sauce
• 1 1/2 tsp Basil
• 1 tsp Oregano
• 1 tsp Fennel Seed
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp Parsley Flakes
• 1 sm can Mushroom Stems and Pieces
• 1/2 cup Parmesan Cheese
• 1 1/2 lbs Cottage Cheese
• 1 lb Mozzarella Cheese

Preparation

Step 1

-Brown beef in oil. Add onion and garlic. Drain.
-Puree tomatoes, tomato paste and sauce in blender. Add to meat with half the parsley and remaining seasonings.
-Stir in mushrooms and Parmesan cheese.
-Simmer at least 2 or 3 hours, preferably all day.

-One hour before serving, prepare noodles as directed.
-Preheat oven to 400 F.
-Add remaining parsley to cottage cheese.
-Line bottom of 9 x 13 pan with noodles and cover with half of the sauce.
-Layer cottage cheese over sauce and add layer of half of the mozzarella cheese.
-Place remaining noodles over cheese, top with remaining sauce and mozzarella cheese. Sprinkle top with parsley.
-Bake for 10-15 mins