Lasagna 2, Mom

Lasagna 2, Mom Recipe

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Megan Stewart


This was a recipe Mom got from Mary Richert and adapted.


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  • 2 Tbsp
  • 1/2 c
    onion, minced
  • 1 lb
  • 1 1/2 tsp
  • 2 clove
    garlic, minced
  • 1/4 tsp
  • 1/4 tsp
  • 3 Tbsp
    parsley flakes
  • 2 1/2 c
    tomatoes, canned
  • 1 small
    tomato paste
  • 2 Tbsp
    parmesan cheese
  • 1/2 lb
    lasagna noodles
  • 3/4 lb
    shredded mozzarella
  • 1 lb
    cottage cheese

How to Make Lasagna 2, Mom


  1. Saute onion and hamburger in oil. Add salt, garlic, pepper, oregano, parsley, tomatoes, paste and parmesan cheese after draining well. Simmer, covered, 40 min. Cook, drain and rinse lasagna noodles in cold water and lay out on paper towels. In 9x13 pan, put 1/3 sauce, noodles, mozzarella and cottage cheese. Sprinkle with parmesan and repeat layers. Top with remaining sauce and parmesan cheese. Bake at 350 degrees 45 min to 1 1/2 hours. Let stand 10 min before cutting.
  2. NOTE from Megan, I would suggest you use the pound of lasagna noodles, but that is just my preference.

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About Lasagna 2, Mom

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: Italian

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