- 1 lb. ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 7 1/2 oz. can diced tomatoes
- 1 8 oz. can tomato sauce
- 1 6 oz. can tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon fennel seed (optional)
- 1/4 teaspoon pepper
- 6 lasagna noodles
- 1 egg
- 2 cups cottage cheese
- 1/2 cup grated parmesan
- shredded mozzarella
For sauce, in a medium saucepan cook meat, onion, and garlic till meat is brown. Drain fat.
Stir in un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, fennel seed, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally.
Meanwhile, cook noodles for 10-12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well.
For filling, combine the egg, cottage cheese, and parmesan cheese.
Layer half of the cooked noodles in a 9x13 pan. Spread with half of the cheese filling, top with half of the meat sauce and cover with mozzarella. Repeat layers. If desired sprinkle additional parmesan cheese on top.
Bake at 375 degrees for 30-35 minutes or till heated through. let stand 10 minutes before serving