Lasagna

Lasagna

Brown in large fry pan one and a half pounds ground beef or ground turkey

Add the following:

  • 1 teaspoon basil
  • one-fourth cup minced dry onion flakes
  • 1 Tablespoon dry parsley
  • 1 Tablespoon Italian seasoning
  • 1 clove garlic, chopped finely
  • One and one-half cups sliced mushrooms (optional)
  • Salt and pepper to taste
  • One-fourth cup brown sugar (my addition)
  • 24 oz. tomato sauce

Simmer for 15 minutes on low heat to blend the flavors

In 8 cups of water, cook 6 to 8 lasagna noodles until partially softened then drain the water.

In a large cake pan or the longer lasagna pan, spray the bottom with Pam or oil. Layer half the cooked noodles on the bottom of the pan.

Pour half the sauce over the noodles

Spread 8 oz. of cottage cheese over meat sauce

Spread one to one and a half cups mozzarella cheese and one to one and a half cups colby or cheddar cheese over the top.

Repeat with noodles, sauce and cheese layers again. Top with parmesan cheese if desired. Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving.

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