Seattle Lasagna

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.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. Cook lasagna noodles in boiling salted water until tender, about 15 minutes.
2. 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.
3. Blend beaten eggs with cottage cheese or ricotta cheese.
4. 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.
5. Bake uncovered at 350 for 30 minutes.
6. Let cool for 5 minutes before serving.
7. Unbaked casserole can be frozen. Allow to come to room temperature before baking. Also, leftover lasagna freezes well.