Lasagna

Mrs. Josephine H. Lee, PM
Farmerville, La. #207 OES

  • 2 Tbsp oil
  • 1/2 cup chopped onion, sautéed till on soft side
  • 2 cloves minced garlic, sautéed till on soft side
  • 1 lb ground beef, browned

Add:

  • 1 #2 can  tomatoes
  • 1 8oz tomato sauce
  • 1 tsp salt
  • 1 tsp oregano
  • 1/2 tsp black pepper

Cover and let cook for 1 hour and is still juicy.

Meanwhile cook noddles:

  • 3 quarts water, boiling
  • 1 Tbsp salt
  • 1/2 lb broad noodles

Boil again till tender, about 15 minutes and drain.

Cheeses:

  • 1 cup creamed cottage cheese
  • 1/2 lb mozzarella cheese or Swiss
  • 1/4 cup Parmesan cheese

Spoon 1/3 of the MEAT SAUCE, above, in square baking dish. Add layer of NOODLES, about 3; Spoon 1/2 of the cream Cottage Cheese over noodles; next a layer of Mozzarella Cheese; and sprinkle with Parmesan Cheese. Then repeat in order named, leaving enough MEAT SAUCE to top it.

Bake for 20 – 30 minutes at 350°. Let cool and cut in squares.

Can be halved.

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