Supreme Lasagna
Got this recipe from the first cookbook I ever bought. I was right out of high school and had never attempted anything more difficult than a grilled-cheese sandwich. But when I tried this recipe, I fell in love with cooking. This was also the very first time I had ever tried lasagna. Now when ever anyone hears I am cooking lasagna I have a house-full for dinner!
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INGREDIENTS
Nutrition- 1⁄2lb ground beef
- 1⁄2
- 1⁄2cup chopped onion
- 2
- 1(6 ounce) can tomato paste
- 1
- 2
- 1
- 1(4 ounce) can sliced mushrooms, drained
- 2
- 3⁄4
- 2tablespoons parsley flakes
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 8ounces uncooked lasagna noodles, cooked, drained and rinsed
- 2cups shredded cheddar cheese
- 3cups shredded mozzarella cheese
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DIRECTIONS
- Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
- Add tomatoes with juice, tomato paste, basil and marjoram.
- Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
- Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
- Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
- Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
- Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
- Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
- Let stand 10 minutes.
- Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.
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