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Large Recipe Lasagna 3 (No. 2) cans tomatoes 4 (8 oz.) cans tomato sauce 2 tsp. salt 2 tsp. onion salt 1 lb. Mozzarella cheese, thinly sliced 1 Tbsp. oregano 1/3 cup salad oil 2 cups chopped onions 1/4 cup chopped parsley 2 or more cloves garlic, minced 1 lbs. ground beef 1 tsp. MSG 2 tsp. salt 1 lb. wide lasagna noodles 1 1/2 lbs. cottage cheese 1 (8 oz.) package cream cheese 1 lb. Cheddar cheese, grated 1 cup grated Parmesan cheese In a large saucepan, combine tomatoes, tomato sauce, 2 teaspoons salt, onion salt and oregano. Start simmering, uncovered. In hot oil, in a large skillet, sauté onions and garlic until browned slightly. Add beef, MSG, and the other 2 teaspoons of salt. Cook until meat loses its red color. Add tomato sauce and simmer uncovered until thickened, about 2 1/2 hours. Meanwhile, cook lasagna as label directs. Sir occasionally and drain, separating pieces. Mix cottage cheese and cream cheese together. In the bottom of two 2-quart casseroles, place several spoons of sauce, top with criss-cross layer of lasagna noodles, then half of cottage and cream cheese mixture, divided between the two dishes. Top with 1/3 of the Mozzarella, half of Cheddar cheese and half of the Parmesan cheese. Again, divide between the two casseroles. Repeat, ending with sauce. Top with Mozzarella. Bake uncovered 1 hour at 350 degrees. Remove from oven and let stand 15 minutes before
serving. Serves 16. May be frozen. |
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