Main Dish Recipes

My Lasagna
Print Recipe
  Print
Author Brenda Baustian - Eldridge, Iowa
Ingredients
Meat Sauce
  • 1 1/2 lbs. ground beef
  • 3 cloves garlic (minced)
  • 1 cup onion (chopped)
  • 1 cup fresh mushrooms (chopped)
  • 1 (14 oz) diced tomatoes (undrained)
  • 1 (6 oz.) cans tomato paste
  • 1 T basil
  • 1 T oregano
  • Pinch each: anise - marjoram - thyme - rosemary
  • Salt and pepper to taste
  • 2 T brown sugar
  • 3/4 cup dry red wine
Filling
  • 15 (oz) pkg. Swiss Valley Farms cottage cheese
  • 3 oz. Swiss Valley Farms cream cheese
  • 3/4 cup grated Parmesan cheese
  • 2 beaten eggs
  • 1 T chopped parsley or spinach
  • 1 T garlic powder
  • Salt and pepper to taste
  • 2 cups Swiss Valley Farms Mozzarella cheese
  • 2 cups Italian Blend shredded cheese
  • 10 (oz) pkg Lasagna noodles (uncooked)
  • 1 cup water


Directions
Brown ground beef. Add next 11 sauce ingredients and simmer til thick (about 1/2 hour). Mix together cottage cheese, parmesan, cream cheese, eggs, parsley and seasonings. Place one layer uncooked noodles in 13 x 9-inch pan. Cover with 1/2 meat mixture, then 1/2 ricotta mixture, and 1/2 shredded cheeses. Repeat layers. Pour water over top and down sides of pan. Cover with foil and bake at 375 degrees for 50 minutes. Uncover and bake 10 to 15 minutes more until browned. Let stand 10 minutes before serving.
Main Dish Recipes

Edit an Award

Cancel
Loading...
Delete Award