Monday, March 5, 2012

Mom’s Lasagna

Every big family gathering of my childhood included at least one lasagna meal. This recipe is the ultimate family comfort meal to me.

Mom’s Lasagna

MEAT SAUCE:
2 lbs. ground beef, cooked and drained
2 cloves garlic
2 T. parsley flakes
2 T. basil
1 t. salt
4 cups diced tomatoes (2 cans)
4 - 6 oz. cans tomato paste
1 c. sliced mushrooms (optional)
4 c. chopped kale (optional)

CHEESE MIX:
6 cups cottage cheese (cream style)
4 beaten eggs
1T. salt
1 t. pepper
1 c. grated parmesan
1/4 c. parsley flakes

20 oz. Tinkyada Brown Rice lasagne noodles
2 lbs. mozzarella cheese

Brown meat. Drain.

Add next 6 ingredients. Simmer uncovered 30 minutes. Stir occasionally. Cook noodles until al dente. Rinse and keep in cold water. Combine cottage cheese mixture.

Layer two oiled 9x13 pans with 1/2 the noodles, 1/2 cheese mixture, 1/2 the mozzarella cheese, 1/2 the meat mixture. Repeat.

Bake at 375 degrees for 30 minutes. Let stand 10-15 minutes before serving.

I make mine in four 8x8 aluminum pans and freeze three of them for later.

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