Lasagna

By BrendaFlood

This main dish is best served with caesar salad and garlic bread.

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Salmon Leek Lasagna

Whole wheat Vegetable Lasagna

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.