ingredients:
hamburger meat 2- cups
2 8oz can of stewed tomatoes
2-3 cloves of garlic (can use garlic powder)
1 small onion ( can use onion powder)
mushroom 1 cup (optional had mushrooms that needed to be used up)
better than bouillon beef to taste
dried parsley to taste
10 lasagna noodles
cottage cheese to taste
mozzarella cheese to taste
parmesan cheese to taste (optional my family like it)
purée both cans of stewed tomatoes
finally chopped 1 small onion, 3 garlic gloves , 1 cup of white mushrooms.
sauté hamburger and onion cook for 5 mins
add better than bouillon beef to taste
add garlic and mushrooms sauté until meat is no longer pink break up meat finally.
add purée stewed tomatoes I start off with 1 1/2 cup of purée stewed tomato (my family doesn’t like runny sauce)
add dried parsley flakes to taste let simmer for 30mins add more purée stewed tomato if needed.
cook lasagna noodles in salt water follow box directions and -2 minutes or cook full time your choice. once done place noodles in cold water
layers in pan
1 meat sauce
2 noodle, meat sauce, parmesan cheese to taste
3noodle , cottage cheese
4 noodle meat sauce , mozzarella cheese
5 noodle , cottage cheese
6 noodle , meat sauce, parmesan cheese to taste
7 mozzarella cheese
bake at 350F until cheese is melted to your liking. let rest for at least 15 mins
tip: place lasagna pan on a flat cookie sheet or pizza pan to catch any spill over while baking
serve with breadsticks and salad
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