Tuesday, March 30, 2010

Recipe Of The Day: Lasagna

I got an email from an old friend who said they needed a good Lasagna recipe. This one here is a solid hit every single time I make it, because it is simple yet full of flavors you have to usually cook for hours to get in a dish. In my book the Recipe Of The Day: Lasagna is even better, the next day.

1 TBS Olive Oil (plus extra for pan)
1 LB Ground Beef or Turkey
1 Medium Onion (small dice)
1 Clove Garlic (minced)
1 Can Stewed Tomatoes (14.5 oz can /preferably roasted garlic flavored)
1  Jar Tomato Sauce (8 oz)
1 Can Tomato Paste (6 oz)
1 Box No-Boil Lasagna Noodles (8 oz)
2 Large Eggs
2 Cups Cottage Cheese
½ Cup Grated Parmesan
2 tsp Freshly Chopped Parsley Leaves
1 tsp Kosher Salt
1 tsp Black pepper
1 tsp Seasoning Salt
1 Bag Shredded Mozzarella (8 oz)
1 Bag Shredded Cheddar (8 oz)

Preheat oven to 375 degrees F.

Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon.
Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste.
Cover and simmer for 15 minutes, stirring occasionally.

In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
Spread a little of the meat sauce in the bottom of the prepared pan.
Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch.
Spread half the egg and cottage cheese mixture evenly on top.
Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture.
Pour half the meat sauce on top.
Repeat layering in same order.
Sprinkle remaining 1/4 cup Parmesan on top.
Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges.
Let stand 10 minutes before serving.

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