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January 11th, 2011, 06:14 PM
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Brittanie Brittanie is offline
just me
Join Date: Jul 2006
Location: Littleton, CO
Posts: 43,573

((this recipe is originally meant to be split between 2 13x9 in pans. I put it all in one to make a really thick lasagna))

meat mixture:
1 1/2 lbs ground beef
1 c chopped onion
1 clove garlic, minced
2 (14 oz) cans diced tomatoes
1 (12 oz) can tomato paste
1 1/2 tsp salt
1 tsp basil
1 tsp oregano
1/4 tsp pepper

cheese mixture:
4 c. cottage or ricotta cheese
3 eggs, beaten
1/2 c. parmesan cheese
1 tbsp parsley
1 1/2 tsp salt
1 lb grated mozzarella, divided

1 (1lb) pkg lasagna noodles, cooked (if making it in one pan, you only need half)

Cook ground beef, onion, and garlic in large skillet until beef is browned. Drain. Add tomatoes, tomato paste, salt, basil, oregano and pepper. Simmer 30 min, stirring occasionally.

Combine cottage cheese, eggs, parmesan, parsley, salt, and half the grated mozzarella.

Layer in pan(s), noodles, cheese, and meat 2 or 3 times. bake at 375* for 30 min. (if made ahead and refrigerated, bake 45m) Let stand 10 min, cut and serve.

This recipe is actually better the next day, so my mom usually makes the meat part ahead of time and refrigerates overnight and then assembles and cooks it the day we want to eat it.
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