Lasagna

Adapted from Better Homes & Gardens, red check cookbook [old one] pg 259

Ingredients:
8 oz. lasagna noodles (16 oz. Box has about 18-20 noodles - take out 9 or 10)
T Tbsp vegetable oil
1 Tbsp salt
1 lb ground beef (I pre-cook mine and freeze it… so measure out 2 cups cooked)
½ cup chopped onion (if meat is pre-cooked, add 3 Tbsp. dried chopped onion)
¼ tsp granulated garlic
1 can (14.5 oz) crushed tomatoes
1 can (8 oz) tomato sauce
2 tsp. crushed basil
1 tsp. salt
2 eggs
2 ½ cups cottage cheese (or ricotta)
¾ cup grated parmesan cheese (1/4 cup save for top)
2 Tbsp. Parsley flakes
½ tsp pepper
1 tsp salt
4 cups grated mozzerella cheese (or 1 # sliced)

FIRST
Cook noodles till tender (about 10 minutes) in boiling water with salt and oil added. Line counter with enough aluminum foil to cool the noodles on. Stir them once in a while so they are loose and not sticking to one another. When done, use tongs and lay noodles flat on foil and let cool.

SECOND
While noodles are boiling make sauce. Brown ground beef with onion and add garlic. Drain off fat. (If meat is already cooked then dump into saucepan and add dried onion, garlic). Add can of tomatoes and sauce, basil, and salt. Heat till simmering and turn off stove.

THIRD
In a bowl combine cottage cheese, ½ cup of the parmesan cheese (save ¼ cup for the top), parsley flakes, ½ tsp pepper, 1 tsp. salt and eggs. Mix until combined.

FOURTH layer everything
1st the noodles:
Use a 9 x 13 ungreased cake pan. Lay half the noodles (4 and ½ or 5… if you have 9 noodles cut on in half lengthwise with scissors), lengthwise in the pan and overlapping them till bottom is covered.

2nd the cheese mixture:
Spread half (about 1 ½ cups) of the cottage cheese mixture on top of the noodles and spread evenly with a spatula. Sprinkle 2 cups of mozzarella on top.

3rd the meat sauce:
Spread half (about 1 ½ cups) of the meat sauce on top of the cheese layer…. Spoon on blobs and then try to even it out.

Repeat all three layers again, then top with ¼ cup of the parmesan.

You can make this ahead of time and refrigerate it for a day or two, then bake.
Bake at 375 degrees for 30 to 35 minutes uncovered. If refrigerated; bake for 45 minutes or till hot. Let stand 10 minutes before cutting. Enjoy!

Half Batch