Lasagna, Shortcut Style
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. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 500 grams ground beef, (1 lb)
- 3½ cups canned tomatoes, with juice
- 1 cup seasoned tomato sauce
- 1-2 packets dry spaghetti sauce mix
- 2 cloves garlic, minced
- 226 grams dry lasagna noodles, (8 oz)
- 226 grams Mozzarella cheese, thin sliced, (8 oz)
- 1 cup cottage cheese, Shortcut
- ½ cup Parmesan cheese, grated
Instructions
- Brown the beef in a large saucepan, cook until no longer pink. Drain off excess fat.
- Add the next 4 ingredients and stir together. Cover and simmer 40 minutes, stirring occasionally. Taste and season with salt as desired.
- Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under cold water, drain.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- Place ½ the noodles in the bottom of the baking pan.
- Cover noodles with ⅓ of the sauce.
- Cover sauce with ½ of the Mozzarella.
- Cover the Mozzarella with ½ of the cottage cheese.
- Repeat the layers, ending with remaining sauce.
- Top with Parmesan cheese.
- Bake for 30 minutes. Let rest for 10 minutes after removing from oven.
- Cut into squares, serve, and enjoy.
Notes
Fair cost based on the cheese.
Shortcut: Cottage Cheese.
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