Seattle Lasagna

Name: Seattle Lasagna
Ingredients: 12 ounces lasagna noodles; 2 tablespoons salad oil; 2 garlic cloves, minced; 1 medium onion, chopped; 1 lb ground beef; 1 12 teaspoons salt; 14 teaspoon pepper; 12 teaspoon rosemary or 12 teaspoon basil; 1 tablespoon parsley, minced; 12 ounces tomato paste; 1 12 cups hot water; 2 eggs, beaten; 1 pint cottage cheese or 12 lb ricotta cheese; 12 lb mozzarella cheese, sliced; 14 cup parmesan cheese, grated

15 ingredients

16 steps

Ingredients

12 ounces lasagna noodles
2 tablespoons salad oil
2 garlic cloves, minced
1 medium onion, chopped
1 lb ground beef
1 12 teaspoons salt
14 teaspoon pepper
12 teaspoon rosemary or 12 teaspoon basil
1 tablespoon parsley, minced
12 ounces tomato paste
1 12 cups hot water
2 eggs, beaten
1 pint cottage cheese or 12 lb ricotta cheese
12 lb mozzarella cheese, sliced
14 cup parmesan cheese, grated

Directions

1

Cook lasagna noodles in boiling salted water until tender, about 15 minutes.
2

Heat salad oil in skillet; cook garlic and onion until soft.
3

Add beef and seasonings.
4

Cook until crumbly.
5

Add tomato paste and hot water.
6

Simmer 5 minutes.
7

Set aside.
8

Blend beaten eggs with cottage cheese or ricotta cheese.
9

Put a thin layer of meat sauce in a 9x13x2 baking dish.
10

Then half of the noodles, all of the cottage cheese mixture, half of the mozzarella, half of the meat sauce; rest of noodles, rest of the sauce, and rest of the mozzarella.
11

Top with Parmesan cheese.
12

Bake uncovered at 350 for 30 minutes.
13

Let cool for 5 minutes before serving.
14

Unbaked casserole can be frozen.
15

Allow to come to room temperature before baking.
16

Also, leftover lasagna freezes well.