Aunt Judi's Lasagna
Ready In: 1 hr 30 mins
Serves: 8-9
Yields: 1 pan
Ingredients
Meat Sauce
- 1 lb ground beef
- 1 minced garlic clove
- 1 tablespoon parsley flakes
- 1 tablespoon basil
- 1 lb diced tomato (undrained)
- 12 ounces tomato paste
Cheese Mixture
- 24 ounces cottage cheese
- 2 beaten eggs
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons parsley flakes
- 1⁄2 cup parmesan cheese
- 16 ounces shredded mozzarella cheese
- 10 ounces lasagna noodles
Directions
- Meat Sauce:
- Brown and drain meat.
- Add all other meat sauce ingredients to pan with meat and simmer, uncovered until thick - about 45 minutes to an hour.
- Cook noodles. Drain and rinse.
- Cheese mixture:
- Mix together all cheese mixture ingredients in large bowl.
- Note: If using 9x13 pan, makes 2 layers. If using 8x8 pan, makes 3 layers with left over ingredients. We like a thicker lasagna so I go for the smaller pan and then use left over noodles to make little "lasagna rolls.".
- Spread small amount of sauce in bottom of pan to help with sticking.
- Make first layer of noodles. Spread 1/2 (or 1/3) of cheese mixture over noodles. Top with just shy of 1/2 (or 1/3) of meat sauce spread over cheese. Then just shy of 1/2 (or 1/3) of mozzerella over meat.
- Repeat layers until you run out of cheese mixture or you reach the top of the pan.
- Layer one final layer of noodles, light layer of sauce and remaining mozzerella cheese.
- Bake at 375 degrees for 30 minutes. Let stand for 10 minutes.
- Can be frozen before or after baking.
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