If you're looking for a very good, traditional lasagna recipe--that
is, made with tomatoes, beef, and cheese, but without trendy ingredients like eggplant and poached pears--this is it. This lasagna
is rich, savory, and cheesy, and just as good as that served at any Italian restaurant.
1-1/2 lb ground beef
1/2 cup diced celery
1 green pepper, with seeds, diced
1/2 cup chopped onion
1 tsp basil
1 tsp oregano
Salt, pepper, and garlic, to taste
16-oz can tomatoes
2 6-oz cans tomato paste
10 oz lasagna noodles
2 eggs
24 oz cottage cheese
1 medium carton ricotta cheese
1/4 c dried parsley
1/2 lb mozzarella cheese, sliced
Parmesan cheese
Brown ground beef. Add celery, green pepper, and onions; cook until vegetables are tender. Add basil, oregano, salt, pepper, garlic,
tomatoes, and tomato paste. Simmer on low heat. Meanwhile, cook noodles according to package directions; drain.
Preheat oven to 350 degrees. In a large bowl, combine eggs, cottage and ricotta cheeses, and parsley; season to taste with salt and
pepper. Spread layer of noodles in 9-inch x 13-inch baking pan. Cover with half of cottage cheese mixture, then with a layer of mozzarella,
then a layer of meat sauce. Repeat, ending with meat sauce. Sprinkle with Parmesan cheese. Bake 45 minutes; let stand 10-15 minutes before
serving. |
