Linda's Lasagna

SUBMITTED BY: RBLAIR PHOTO BY: J Miller

"This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!"

PREP TIME	45 Min
COOK TIME	1 Hr 45 Min
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch lasagna

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg
9 lasagna noodles
1 pound shredded mozzarella cheese

READ REVIEWS (347)

DIRECTIONS

In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Wine Tip

Enjoy with an Italian red wine like Chianti Classico.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 17, 2007 by Meg Champagne

I have become famous for making this lasagna. It really is a fabulous recipe. One thing to note, though, is that cottage cheese will not work for lasagna -- you need to get the 15-oz. container of WHOLE MILK ricotta. Also, a good idea is to bake it for the 30 minutes the night before, keep it in the refrigerator, and the next day, sprinkle the 1/2 pound of mozz on top and then bake for 15 minutes before serving. That way, the flavors gel overnight, but you still get the feeling of eating the lasagna "fresh".

19 users found this review helpful

Reviewed on Dec. 14, 2007 by AndreaF

This is the one! I love lasagna so I've tried many recipes looking for that special one and this is it. The only change I made was that I added fresh mushrooms and a bit more water to the sauce. STICK WITH THE COTTAGE CHEESE! I decided to try the cottage cheese instead of the ricotta like many others changed and I'm glad I stayed with cottage cheese. I did blend the cottage cheese up with a hand mixer however so it came out to the same consistancy as ricotta and so there wouldn't be any noticable curds in the lasagna. I've used ricotta on many other recipes and the cottage cheese beats it in flavor and creaminess by far!!! I will never use ricotta again. Thanks for such a great recipe!

10 users found this review helpful

Reviewed on Sep. 26, 2006 by vreneem

This was excellent! I've only made lasagna one other time and this was so much better. I did use Ricotta cheese instead of cottage cheese only because of what I remember about eating cottage and peaches as a snack as a kid (ARGH). Never want cottage cheese again. Instead of no-bake noodle or boiling the noodles, I placed them in room temperature water for about 40 minutes and that worked great. (got this from someone else on AllRecipes) I added about 1 teaspoon of basil and a bay leaf to the sauce while it simmered. Be sure to remove the bay leaf! Since it's only me and my 21 year old son at home, I have a lot of leftovers and it was exceptional the next day. I also shared with my niece and her 2 year old and they loved it!!

8 users found this review helpful

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