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