Okay, is it lasagne or lasagna? Well, it turns out that lasagne is the plural form, meaning more than one sheet of lasagna. There you have it. Let’s get started with supper tonight shall we?
- 1 lb ground beef
- 2 garlic cloves, minced
- 1-1/2 cups water
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 envelope onion soup mix
- 1 tsp dried oregano
- 1/2 tsp sugar
- 1/4 tsp pepper
- 9 lasagna noodles, cooked and drained
- 2 cups (16 oz) small-curd cottage cheese
- 4 cups (16 oz) shredded mozzarella
- 2 cups grated Parmesan cheese
In large saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Spoon 1/2 cup meat sauce into a greased 13x9x2 inch baking dish. Layer with three cooked noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. repeat layers twice.
Cover and bake at 350 for 40 minutes or until bubbly and heated through. Uncover, bake 5-10 minutes more. Let stand for 10 minutes (if you can wait that long) before cutting.
Have some garlic bread with it and enjoy!
Recipe Source: A cookbook I have in my collection called, Mom’s Best Meals
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