Deep-Fried Lasagna

Directions

1. 1
   Heat the oil to 350 degrees F.
2. 2
   Dredge each square in flour then egg and then bread crumbs to coat.
3. 3
   Fry for about 1 minute until golden brown.
4. 4
   2 cups canned, diced tomatoes
5. 5
   2 cups tomato sauce
6. 6
   1 cup water
7. 7
   1/2 cup onions, diced
8. 8
   1/2 cup green bell peppers, diced
9. 9
   2 cloves garlic, diced
10. 10
    1/4 cup chopped fresh parsley leaves
11. 11
    1 1/2 teaspoons Italian seasoning
12. 12
    1 1/2 teaspoons House Seasoning, recipe follows
13. 13
    1 1/2 teaspoons seasoning salt
14. 14
    1 1/2 teaspoons sugar
15. 15
    2 bay leaves
16. 16
    1 1/2 pounds ground beef
17. 17
    6 to 9 long strips lasagna noodles
18. 18
    12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
19. 19
    1 cup grated Gruyere cheese
20. 20
    1 cup grated Swiss cheese
21. 21
    2 cups grated Cheddar
22. 22
    1 (8-ounce) package cream cheese
23. 23
    1 cup mozzarella, grated
24. 24
    Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot.
25. 25
    Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
26. 26
    See Cook's Note*
27. 27
    Crumble the ground beef in a saucepan.
28. 28
    Cook until no pink remains then drain off the fat.
29. 29
    Add the ground beef to the stockpot.
30. 30
    Simmer for another 20 minutes.
31. 31
    Remove bay leaves.
32. 32
    Cook the pasta according to the package directions.
33. 33
    Drain and set aside.
34. 34
    *Cook's Note: If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water.
35. 35
    Bring sauce back to a boil.
36. 36
    Stir in cornstarch mixture, stirring constantly.
37. 37
    Preheat oven to 350 degrees F.
38. 38
    Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan.
39. 39
    Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese.
40. 40
    Pinch off small pieces of cream cheese and dot over the other cheeses.
41. 41
    Add another layer of sauce.
42. 42
    Repeat layering 2 to 3 times ending with sauce.
43. 43
    This may be covered and refrigerated.
44. 44
    Bake for 20 minutes.
45. 45
    Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.
46. 46
    *Note: If lasagna has been refrigerated, bake for 40 minutes total.
47. 47
    Yield: 8 to 10 servings
48. 48
    Prep Time: 15 minutes
49. 49
    Cook Time: 2 hours 20 minutes
50. 50
    Ease of preparation: easy
51. 51
    1 cup salt
52. 52
    1/4 cup black pepper
53. 53
    1/4 cup garlic powder
54. 54
    Mix ingredients together and store in an airtight container for up to 6 months.
55. 55
    Yield: 1 1/2 cups