Lasagne, Short Cut Style Recipe
Ingredients
| Ground beef | 1 pound | |
| Tomatoes | 1 | |
| Seasoned tomato sauce | 1 8 Ounce | |
| 1 or 2 envelopes spaghetti-sauce mix | ||
| Garlic | 2 Clove (5gm), minced | |
| 8 ounces lasagne or wide noodles | ||
| Mozzarella cheese | 8 Ounce, sliced | |
| 1 cup cream-style cottage cheese | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Brown meat slowly; spoon off excess fat.
Add next 4 ingredients.
Cover and simmer 40 minutes, stirring occasionally.
Salt to taste.
Cook noodles in boiling salted water till tender; drain; rinse in cold water.
Place half the noodles in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish; cover with a third of the sauce; add half the Mozzarella, then half the cottage cheese.
Repeat layers, ending with sauce.
Top with Parmesan cheese.
Bake in moderate oven (350°) 25 to 30 minutes.
Let stand 15 minutes; cut in squares.
Add next 4 ingredients.
Cover and simmer 40 minutes, stirring occasionally.
Salt to taste.
Cook noodles in boiling salted water till tender; drain; rinse in cold water.
Place half the noodles in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish; cover with a third of the sauce; add half the Mozzarella, then half the cottage cheese.
Repeat layers, ending with sauce.
Top with Parmesan cheese.
Bake in moderate oven (350°) 25 to 30 minutes.
Let stand 15 minutes; cut in squares.
Chef
