From McCall's Cooking School 1984
- 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)
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.