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Categories: Italian, Main dish, Meats, Pasta

Yield: 8 servings




  3 tb Olive Oil

  1 c Chopped Onion

  1 Clove Garlic

 1 lb Ground Beef

  2 ts Salt

  28 oz Tomatoes, canned

  8 oz Tomato Sauce

  6 oz Tomato Paste

  3/4 c Water

  1/2 ts Basil

  1/2 ts Oregano

  1 ts Sugar

  1 tb Dried Parsley

  1 lb Lasagna Noodles

  1 lb Cottage Cheese

  2 Eggs

  1 lb Mozzarella Cheese

  1 c Grated Parmesan or R Cheese or a mixture




Heat the oil in a large heavy sauce pan. Saute onions and garlic for 5

minutes. Stir in ground beef, cook over medium heat for until browned.

Add salt, tomatoes, tomato paste, tomato sauce, water, basil, oregano,

sugar and parsley. Bring to a boil and simmer for 45 minutes.

Cook lasagna noodles according to package directions. Add a tablespoon oil

while cooking to prevent sticking. Drain, rinse and cool.

Blend cottage cheese & egg in bowl. Preheat oven to 375 degrees. Grease a

13 x 9.5 x 3 inch baking pan.

Arrange alternate layers of sauce, lasagna, cottage cheese/egg mixture

mozzarella, finishing with sauce. Sprinkle with parmesan or romano cheese.

Bake for 35 minutes at 375 degrees (F). Let stand for 10 minutes before





For the lazy mans' alternative, use uncooked noodles and add

1/ 3/4 cup of water to dish before baking.

From: Wayne Woodman

Courtesy of Dale & Gail Shipp, Columbia Md. 




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