Friday, October 9, 2015

I Heart Lasagna

I am addicted to any kind of pasta.  Although I do not discriminate when it comes to carbs, lasagna is probably up there with pizza as far as favorites go. There's just something about the cheeses, noodles, and meat that makes it such a fantastic meal. Plus, it's perfect for any type of dinner.

This recipe was written on a piece of paper. I copied it down when I was still in school and the idea of cooking a homemade lasagna between work and studying was nothing more but a distant dream. Luckily that dream is now a reality and I was introduced to this amazing and simple lasagna. The Husband and I gobbled it up over three days. If it wasn't frowned upon I probably would have licked the pan.

1 lb lean ground beef
1 chopped onion
1 4.5 oz can of mushrooms
1 28 oz jar of spaghetti sauce
16 oz cottage cheese
16 oz part-skim ricotta cheese
1/4 cup grated parmesan cheese
2 eggs
16 oz lasagna noodles
8 oz shredded mozzarella cheese

1. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce and heat through.

2. In a bowl, combine cottage cheese, ricotta cheese, parmesan cheese, and eggs.

3. Spread a thin layer of the meat sauce in the bottom of a 9x13 pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients, except 1/2 cup of mozzarella. Cover with aluminum foil.

4. Bake at 350 degrees for 45 minutes. Uncover and top with remaining mozzarella. Bake for an additional 15 minutes. Remove from and try not to dive in immediately.


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