Zesty Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 4 tablespoons lawry's spaghetti sauce seasoning, Extra Rich and Thick (one packet)
- 1 (20 ounce) can tomato puree
- 1 lb lean ground beef
- 1 lb Polish sausage, turkey
- 1⁄2 teaspoon salt
- 1 lb lowfat mozzarella cheese, grated and separated
- 1 pint nonfat cottage cheese
- 2 eggs
- 1⁄4 cup parmesan cheese, grated
- cooking spray
- 1 (16 ounce) package lasagna noodles, prepared as directed
directions
- Preheat oven to 350°.
- In large, heavy, nonstick pot brown ground beef, then drain it in colander and rinse off the fat with hot water. Return it to the pot.
- Grind Polish sausage in food processor, add it to the skillet with the beef.
- Stir in the tomato puree, spaghetti sauce mix, and the salt. Let simmer while you --
- Cook lasagna noodles according to package directions, separate and lay on wax paper.
- In separate bowl combine cottage cheese, eggs, Parmesan cheese and Mozzarella cheese. (Reserve 1/2 cup of mozzarella cheese.).
- Spray a large jelly roll pan with cooking spray.
- In the jellyroll pan, begin layering the ingredients with noodles, then meat sauce, then cheese mixture until you've used all the ingredients.
- Be sure to end the layering with meat layer on top.
- Sprinkle with reserved 1/2 cup of mazzarella cheese.
- Cover loosely with foil, do not let it rest on the cheese.
- Bake at 350° for 45 minutes.
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RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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