Recipe by Papa D 1946-2012
This is a moist lasagna, if you prefer a firmer texture reduce the amount of beef broth and/or drain the stewed tomatoes. Ricotta cheese can be used in place of the cottage cheese.
Top Review by **Tinkerbell**
Made this for a big BBQ/pool party this weekend and it was a big hit. I used diced tomatoes instead of stewed, as that's just what I had on hand. This is really the only way I want to make lasagna in the future. I love the smell of the sauce simmering and it really isn't that much work. Red wine is the secret to a good sauce and I loved that it was an ingredient in yours, Papa. This recipe went right into our Best of 2012 cookbook, so thank you for leaving us with great recipes to remember you by. Made & enjoyed for June 2012 Cookathon in Papa D's memory.
- 9 lasagna noodles
- 1 1⁄2 lbs hamburger
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon chopped parsley
- 1⁄2 teaspoon oregano
- 1 bay leaf
- 2 (14 ounce) cans stewed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 cups beef stock
- 1⁄4 cup red wine
- salt and pepper
- 24 ounces cottage cheese
- 1 cup parmesan cheese, shaved
- 2 tablespoons parsley flakes
- 2 beaten eggs
- 1⁄2 teaspoon pepper
- 16 ounces mozzarella cheese, shredded
Directions See How It's Made
- For meat sauce: Over medium high heat sauté onion and garlic in oil until lightly browned. Add beef and brown. Drain.
- Add remaining ingredients stir to combine and simmer uncovered for 1 hour, salt and pepper to taste, add wine stir and cook an additional 1/2 hour. Skim of any grease that forms during this time. Remove bay leaf.
- For cheese sauce mix together all ingredients except mozzarella.
- Cook lasagna noodles according to package directions drain and rinse.
- In a 9 x 13 casserole dish sprayed with non-stick spread out a small amount of sauce then place 1/3 of the noodles on the bottom, add 1/3 cheese sauce, 1/3 meat sauce and 1/3 of mozzarella. Repeat layer.
- Bake in a pre-heated 325º F oven for 45 minutes. Let stand for 10 minutes before cutting.