Ingredients
- 1 tablespoon essential olive oil, plus extra for pan
- 1 pound hamburger or poultry
- 1 medium onion, chopped
- 1 clove garlic clove, minced
- 1 (14.5-ounce) can stewed tomato plants, chopped
- 1 (8-ounce) jar tomato sauce
- 1 (6-ounce) can tomato paste
- 1 (8-ounce) box no-boil lasagna noodles
- 2 large eggs
- 2 cups cottage type cheese
- 1/2 cup grated Parmesan
- 2 teaspoons freshly chopped parsley leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon seasoning salt
- 1 (8-ounce) bag shredded mozzarella
- 1 (8-ounce) bag shredded Cheddar
Directions
Preheat oven to 375 levels F. Gently oil the foot of a 13 by 9 by 2-inch baking dish.
Inside a large saute pan, over medium-high temperature, add 1 tablespoon oil and saute meat, onion, and garlic clove until meat is browned, splitting up meat having a wooden spoon. Drain pan of fat and add stewed tomato plants. tomato sauce, and tomato paste. Cover and simmer for fifteen minutes, stirring from time to time.
Inside a large bowl, whisk together eggs, then add cottage type cheese. 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
Spread a bit of the meat sauce towards the bottom from the prepared pan. Lay half the noodles towards the bottom from the baking dish. overlapping by 1/2-inch. Spread half the egg and cottage type cheese mixture evenly on the top. Sprinkle half the mozzarella and Cheddar evenly within the cottage type cheese mixture. Pour half the meat sauce on the top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on the top. Bake in center of oven 30 to 35 minutes until sauce is bubbling round the edges. Let stand ten minutes before serving.
Recipe thanks to The Neelys