Lasagna-Jan's

This dish has become the most-requested at family dinner parties.  I got this recipe from my mother who got it, (I believe) from the Betty Crocker cookbook.  Lasagna purists will likely turn their nose up to the use of cottage cheese rather than the traditional ricotta cheese.  I prefer the cottage cheese option since it adds a bit of texture to the dish.  Try it once and see if you don't agree.



Ingredients:

• 1 lb ground beef
• 1-clove garlic, minced
• 1-Tbsp parsley flakes
• 1-Tbsp Basil
• 1½-tsp. salt (leave off if tomatoes contain salt)
• 1-1 lb. can (2 cups) tomatoes
• 2-6 oz. cans tomato paste
• 10-oz. Lasagna Noodles (about 10 Creamette Noodles.)
• 3-cups cottage cheese
• 2-beaten eggs
• 2-tsp salt
• ½-tsp. pepper
• 2-Tbsp parsley flakes
• ½-cup grated Parmesan cheese
• 1-lb. mozzarella cheese

Directions:

• Brown meat slowly, spoon off excess fat.
• Add garlic, parsley flakes, basil, salt, tomatoes, tomato paste.
• Simmer uncovered for 30 minutes, stirring occasionally.

• Cook noodles in salted boiling water until tender, drain, rinse with cold water.

• Combine cottage cheese, eggs, seasonings and Parmesan cheese.

• Place half the noodles in a 9 × 13 baking dish. Overlap the noodles. Be certain to cover the bottom of the pan. 
• Top with half the cottage cheese mixture.
• Make a layer from half the sliced mozzarella.
• Add half the meat sauce.
• Repeat the layers.
• Bake 375° for 30 minutes.
• Let stand 10-15 minutes before serving.