Patsy's True Italian Lasagna
Yield
8 servingsPrep
40 minCook
80 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | clove |
garlic
|
|
| 1 | pound |
ground beef
|
|
| 2 | teaspoons |
salt
|
|
| 28 | ounces |
tomatoes, canned
|
|
| 8 | ounces |
tomato sauce
|
|
| 6 | ounces |
tomato paste
|
|
| ¾ | cup |
water
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
parsley leaves
dried |
|
| 1 | pound |
lasagna noodles
|
|
| 1 | pound |
cottage cheese
|
|
| 2 | large |
eggs
|
|
| 1 | pound |
mozzarella cheese
|
|
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 1 | clove |
garlic
|
|
| 453.6 | g |
ground beef
|
|
| 1E+1 | ml |
salt
|
|
| 809.2 | ml/g |
tomatoes, canned
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 177 | ml |
water
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
| 5 | ml |
sugar
|
|
| 15 | ml |
parsley leaves
dried |
|
| 453.6 | g |
lasagna noodles
|
|
| 453.6 | g |
cottage cheese
|
|
| 2 | large |
eggs
|
|
| 453.6 | g |
mozzarella cheese
|
|
| 237 | ml |
Parmesan cheese
grated |
|
Directions
Heat the oil in a large heavy sauce pan.
Sauté 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 and egg in bowl.
Preheat oven to 375℉ (190℃).
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℉ (190℃) (F).
Let stand for 10 minutes before serving.
