Ingredients
- 1 Tbsp. Oil
- 1 Medium Onion
- chopped
- 1 stalk celery
- Fresh green and/or red peppers
- chopped
- 1 minced garlic clove
- 1 lb. ground beef
- 1 can/jar tomato sauce
- 1 can diced tomatoes (w/ liquid)
- 1 can mushrooms (or better yet... use fresh)
- 1 tsp. oregano
- 1 cup cottage cheese (I use whole container).
- 1 egg slightly beaten
- 1/3 cup Parmesan cheese
- 2 tsp. oil
- 1 tsp. salt
- 1 pkg. “oven ready” (type) Lasagna noodles
- Sliced mozzarella cheese
- or just slice the brick cheese (actually better).
Details
Preparation
Step 1
Saute onions & garlic in oil. Add beef & brown; remove excess fat.
Step 2
Put into cooking pot along with tomato sauce, mushrooms, celery, tomatoes & oregano. Cook sauce for ½ - 1hr (celery & onions do not have to be cooked, as they will cook in oven).
Step 3
Combine in a bowl: cottage cheese, parmesan cheese, egg, oil & salt, set aside.
Step 4
Spoon 1/3 of the sauce into a 9”X13” baking dish. Cover with a layer of uncooked noodles. Spread another 1/3 of the sauce; cover with noodles; then add cottage cheese mixture; followed by last layer of noodles; rest of sauce. Top with sliced mozzarella cheese.
Step 5
Cover with foil (sprayed with pam 1st) and bake at 375F for 45 minutes.
Step 6
Remove foil and bake for another 15 minutes.
Step 7
Remove from oven and let sit 15 minutes before serving.
Best to use a deep dish 9X13 inch pan, then you won't have any boil-over.
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Chef Tips and Tricks
Do you put the pasta in without waiting for the water to boil? Add oil? Forget the salt?
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