This is one of our favourite dishes at home
I found the original recipe in my Betty Crocker cookbook my mother had given me when I was a young teen.
I modified the recipe just a little to suit my own needs. When it's harvest season I love to use fresh tomatoes instead of canned.
I usually like to serve it with garlic bread or homemade bread.
Ingredients
1 lb ground beef
1 medium sized onion chopped
3 cloves of garlic finely chopped
28 fluid ounces diced tomatoes or 2 cups fresh tomatoes chopped
680 ml can tomato sauce
2 tablespoons parsley flakes
1 teaspoon basil leaves
9 uncooked lasagna noodles
450g mozzarella cheese shredded
1/2 cup Parmesan cheese
Cottage Cheese Filling
24 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 tablespoon oregano leaves
2 tablespoons parsley flakes
Directions
1. Cook and stir ground beef, onion and garlic in large saucepan.
2. Drain off all fat
3. Add tomatoes, tomato sauce, 2 tablespoons parsley flakes and basil.
4. Heat to boiling, stirring occasionally.
5. Reduce heat. Simmer uncovered 1 hour or until mixture has thickened into a spaghetti sauce consistency.
6. Heat oven to 350 F degrees.
8. Mix cottage cheese, 1/2 cup Parmesan cheese, 2 tablespoons parsley flakes and the oregano. Set aside.
9. Reserve 1/2 cup meat sauce for the top layer.
10. Boil water.
11. Place 9 uncooked lasagna noodles in a 13x9x2” baking pan and pour boiled water over the noodles.
12. Let noodles sit for about 5 minutes. Make sure you move noodles around with a fork during that time to make sure noodles don't get stuck to each other.
13. In an ungreased 13x9x2” baking pan, place 3 noodles along the bottom of pan.
14. Layer with each of the noodles with meat sauce, cottage cheese and mozzarella cheese.
15. Repeat process with next layer.
16. Spread reserved meat sauce over top of last layer of noodles. Sprinkle with 1/2 cup Parmesan cheese.
18. Cover pan with foil.
17. Bake for 45 minutes.
18. After removing from oven let stand for 15 minutes for easier cutting.
