Lasagna

From McCall's Cooking School 1984

Lasagna
Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup water

  • 1/2

    cup chopped onion

  • 1

    cup chopped celery

  • 1

    clove garlic (crushed)

  • 1/2

    lb ground beef

  • 1

    can (1 lb, 12 oz) Italian plum tomatoes (undrained)

  • 1

    can (6 oz) tomato paste

  • 1/4

    cup chopped parsley

  • 2

    tsp dried oregano

  • 1

    tsp dried basil

  • 1

    tsp salt

  • 9

    lasagna noodles

  • 1

    container (16 oz) dry curd cottage cheese or 1 container (15 oz) ricotta cheese

  • 6

    TBLS grated Parmesan cheese

  • 1

    egg

  • 1

    pkg (8 oz) mozzarella cheese (sliced)

  • Paprika

Directions

1. Put 1/2 cup water, onion, celery, and garlic in a large skillet. Place over medium heat, uncovered, and cook for about 10 minutes or until vegetables are tender and all the water has evaporated. Be sure to watch carefully: The vegetables should not brown. 2. Add ground beef to vegetables in skillet and cook over medium heat, breaking up meat with the back of a wooden spoon. Cook until meat is browned. Stir in Italian plum tomatoes, tomato paste, parsley, oregano, basil and salt. 3. Bring tomato mixture o a boil over high eat, Reduce eat to low and simmer, uncovered, for about 20 minutes, stirring occasionally with a wooden spoon. At the end of the cooking time, the sauce should be thick and the flavors well blended. 4. While, tomato-meat sauce cooks, cook the lasagna noodles as the package label directs. Drain noodles thoroughly and set aside. In a small bowl, combine cottage cheese and 4 tablespoons Parmesan cheese with the egg; stir until very well blended. Preheat oven to 350F. 5. Cover the bottom of a 9-by-13-inch ovenproof baking dish with a small amount of sauce. Arrange 3 of the noodles in the bottom of the dish and top with one third of the cheese-egg mixture, spreading evenly over the noodles. Top with half of the meat sauce. Repeat layering. 6. Arrange mozzarella cheese slices on top and sprinkle the lasagna with 2 tablespoons Parmesan cheese and paprika. Bake, uncovered, for 45 minutes or until very hot and golden brown. Remove from oven and let stand 10 minutes before serving. Makes 6 servings.

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