Lasagna

SHIRLEY ROSENBERG

By
@barberist

This is my Mom's recipe. It makes a large batch, so perfect for a big family, pot luck, or freezing for smaller meals later. My Uncle (Dad's side) keeps calling and asking for this recipe! I have made it with peeled, sliced eggplant instead of the noodles, so you can make it gluten, or starch free! *NOTE* If you use the eggplant, place slices in single layers between paper towels and place the heavy baking dish on top to remove as much water as you can!


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Comments:

Prep:

1 Hr

Cook:

30 Min

Method:

Bake

Ingredients

1 lb
hamburger, turkeybuger, or chicken burger
1 lb
sausage
3 clove
(or more to taste) garlic
1 can(s)
(8oz) tomatoe sauce
1 (lg) can(s)
(or 1 qt bottled) italian tomatoes, drained
1 tsp
salt
1/2 tsp
pepper
1 tsp
oregano
1 lb
lasagna noodles (or 2 med, peeled thinly sliced eggplant)
8 oz
mozzarella chese, grated
2
16oz cartons cottage cheese (you can use light or fat free too)
2
eggs
parmesan cheese (optional)

Directions Step-By-Step

1
brown burger and sausage, drain. Add tomatoes, garlic, salt, pepper, and oregano. Simmer, covered for about an hour (or crock pot on low). Cook noodles per package directions, drain and cool.
2
Arrange half of noodles, or sliced eggplant, in baking dish. Top with half of mozzarella cheese. Combine 1 egg with 1 carton of cottage cheese and spread over mozz and noodles. Spread half of meat mixture over egg-cottage cheese mixture. Repeat.
3
Sprinkle with grated Parm, or extra mozz cheese. Bake at 375 for 30 min. Let stand a few minutes before cutting. It always tastes better the second day, esp when using the eggplant. Freezes well too! My husband and I are big cheese lovers, so we use twice as much grated Mozzarella cheese, but that's just us!! ;)

About this Recipe

Course/Dish: Beef, Turkey, Pasta, Pork
Main Ingredient: Beef
Regional Style: Italian