Hearty Lasagne

The Eats by Cindy

Thanks to everyone who came to Tristi's launch in Orem on Saturday. We had a blast! Keith's cobbler was to die for. The face painting was amazing and we all got sick on taffy. Great day!

½ lb ground beef-Meat lover? Add 1 lb.
¾ c. chopped onions
2 cloves garlic minced
16 oz of tomatoes (Italian style ok)
2 (6 oz.) cans tomato paste or 1 (15 oz.) can of tomato sauce
1 ½ tsp. salt
2 tsp dried basil
1 tsp dried oregano leaves
½ tsp pepper
1 bay leaf or 2 shakes
¼ tsp red flaked pepper
1 Tbs. sugar
12 lasagne noodles
½ c. parmesan cheese
1 small carton of cottage cheese
½ lb. mozzarella cheese, grated
½ lb. cheddar cheese, grated
3 eggs beaten

  1. Start water boiling for noodles in large pot. 
  2. In large sauté pan, cook ground beef until almost no pink can be seen.  Add onions and garlic.  Saute until all pink is gone from meat. 
  3. Add tomatoes and tomato paste/sauce, salt, pepper and other herbs.  Stir in sugar. 
  4. Simmer on med. for 30 min. 
  5. Add noodles to boiling water, following directions on package. 
  6. In a small bowl combine eggs, parmesan cheese and cottage cheese. 
  7. Spray a 9 x 13 pan with cooking spray.  Line with aluminum foil and spray again.(this makes clean up a breeze)
  8. Turn your oven on to 350 degrees
  9. Spoon a small amount of sauce on bottom of pan. 
  10. Next, layer noodles, cottage cheese mixture, and grated cheeses.  Cover with sauce and repeat layers ending with grated cheeses on top. 
  11. Bake uncovered for 45 minutes. 
  12. Let stand 10-15 minutes before cutting. Serve with garlic toast or bread and your favorite veggies