Seattle Lasagna

Seattle Lasagna

sobota, 15 lutego 2014

Seattle Lasagna

Time: 1 hrs 15 mins

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.