Lasagna

Donna Kelley
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 lb lasagna noodles
  • 1 lb ground beef
  • 3/4 cup onion, finely chopped
  • 1 Tbsp oregano
  • 4 tsp salt
  • 3/4 tsp garlic powder
  • 1 Tbsp parsley flakes
  • 2 1/4 cup boiling water
  • 3 (8 oz) cans tomato paste
  • 3 (8 oz) cans tomato sauce
  • 2 eggs
  • 2 lbs (4 cups) creamed cottage cheese
  • 3/4 lb Mozzarella cheese, thinly sliced
  • Parmesan cheese, grated

Cook noodles according to package directions until barely tender. In large skillet, crumble beef and cook until lightly browned. Add onion and cook until tender. Drain off fat. Add oregano, salt, garlic powder, parsley flakes, the boiling water, tomato paste, and tomato sauce. Simmer 5 minutes. Blend eggs and cottage cheese. Spread a layer of meat mixture in each of 3 (8 inch) square baking dishes. Add layer of cooked noodles, another layer of meat sauce and a layer of cottage cheese mixture. Repeat until all ingredients are used ending with meat sauce. Cover with mozzarella cheese, the sprinkle with Parmesan cheese. Cover with waxed paper, then wrap and freeze. When ready to serve, bake frozen, covered with foil, in unpreheated 350 degree oven for 30 minutes. Uncover and bake 40 to 50 minutes. Each baking dish makes 6 servings.





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