Skill required: Confident beginner
1 1/2 pounds ground beef
1 can (28 ounces) whole tomatoes
1 can (12 ounces) tomato paste
2 teaspoons garlic salt
1 1/2 teaspoons oregano leaves
1 teaspoon basil leaves
2 cups creamed cottage cheese
1/2 cup grated Parmesan cheese
3 packages (4 ounces each) shredded mozzarella cheese
12 ounces lasagne noodles, cooked and well drained
1/2 cup grated Parmesan cheese
1. In Dutch oven or large skillet, cook and stir meat until brown. Drain off fat.
2. Add tomatoes; break up with fork.
3. Stir in tomato paste, garlic salt, oregano leaves and basil leaves.
4. Heat to boiling, stirring occasionally.
5. Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce.
6. Heat oven to 350 degrees.
7. Stir together cottage cheese and 1/2 cup Parmesan cheese.
8. Set aside 1 cup of the meat sauce and 1/2 cup of the mozzarella cheese.
9. In ungreased baking pan, 13 x 9 x 2 inches, alternate layers of 1/3 noodles, remaining meat sauce, remaining mozzarella cheese and the cottage cheese mixture.
10.Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese.
11.Sprinkle reserved mozzarella cheese across lasagne.
12.Bake uncovered 45 minutes.
13.Let stand 15 minutes before cutting; cut into 3-inch squares.
Yield: 8 servings
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