Prep 45 mins
Cook 30 mins
In 1962, the World's Fair was held in Seattle. A pasta was produced to be sold in grocery stores by the name "Space Noodles" after the new Seattle Space Needle. I took the recipe off the bag of pasta and tweaked it a bit to make a tasty lasagna. To this day it is still my brother's favorite lasagna.
- 12 ounces lasagna noodles
- 2 tablespoons salad oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 lb ground beef
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon rosemary or 1⁄2 teaspoon basil
- 1 tablespoon parsley, minced
- 12 ounces tomato paste
- 1 1⁄2 cups hot water
- 2 eggs, beaten
- 1 pint cottage cheese or 1⁄2 lb ricotta cheese
- 1⁄2 lb mozzarella cheese, sliced
- 1⁄4 cup parmesan cheese, grated
- Cook lasagna noodles in boiling salted water until tender, about 15 minutes.
- Heat salad oil in skillet; cook garlic and onion until soft. Add beef and seasonings. Cook until crumbly. Add tomato paste and hot water. Simmer 5 minutes. Set aside.
- Blend beaten eggs with cottage cheese or ricotta cheese.
- Put a thin layer of meat sauce in a 9x13x2 baking dish. Then half of the noodles, all of the cottage cheese mixture, half of the mozzarella, half of the meat sauce; rest of noodles, rest of the sauce, and rest of the mozzarella. Top with Parmesan cheese.
- Bake uncovered at 350 for 30 minutes.
- Let cool for 5 minutes before serving.
- Unbaked casserole can be frozen. Allow to come to room temperature before baking. Also, leftover lasagna freezes well.
Love at first bite! This was easy enough to prepare on a worknight and assembly was so easy when following the well-written directions, I made this just as stated, but used low-fat cheeses and whole wheat noodles. Also, I only had shredded mozzarella rather than slices, but that made no difference in the taste or texture. I had to force myself to put the extra in the fridge because I kept nibbling at it. Excellent! Thanks Tisherself for sharing this winner.