Three-cheese Lasagna
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 170 grams dry wide egg noodles, (6 oz)
- 1 packet spaghetti sauce mix, (1½ oz / 42 g), Shortcut
- 1 can tomato paste, (6 oz / 170 g)
- 1 egg, beaten
- 1½ cups cottage cheese, Shortcut
- 1 teaspoon salt
- 225 grams Mozzarella cheese, sliced
- ¼ cup Parmesan cheese, grated
Instructions
- Cook the noodles in a pot of boiling salted water until just tender. Drain.
- Prepare the spaghetti sauce according to the package instructions, using the tomato paste listed in this recipe.
- In a mixing bowl, add the egg, cottage cheese, and salt. Mix together.
- Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
- Place ½ the drained noodles in the prepared baking pan.
- Top that with ½ the spaghetti sauce.
- Top that with ½ the cottage cheese mixture.
- Top that with ½ Mozzarella cheese and sprinkle with ½ the Parmesan.
- Repeat in the same order, ending with the Parmesan.
- Bake for 30 minutes. Let rest for 15 minutes.
- Serve and enjoy.
Notes
Fair cost per serving depending on the cottage cheese and Mozzarella. Use the shortcut for the cottage cheese to make this a Low or near Low cost per serving meal.
Shortcuts: Cottage Cheese, Spaghetti Sauce Mix.
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