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Mom’s Lasagna

BarbBarb Campbell


  • 1 lb ground beef
  • 1 clove garlic, minced
  • 1 Tbl chopped parsley
  • 1 Tbl basil
  • 1/4 tsp salt
  • 2 cups tomatoes
  • 2 (6 ounce) cans tomato paste
  • 10 ounce lasagna noodles
  • 3 cups large curd cottage cheese
  • 2 eggs, beaten
  • 2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbl chopped parsley
  • 1/2 cup parmesan, grated
  • 1 lb mozzarella


  • 1

    Brown meat slowly then add next 6 ingredients simmer until thick (approximately 45 minutes) stirring occassionally.

  • 2

    Cook noodles in boiling water, drain and rinse under cold water and set aside.

  • 3

    Preheat oven to 375 degrees.

  • 4

    Mix cottage cheese with next 5 ingredients. In a 9x13 pan, place 1/2 of each of the following: noodles then cottage cheese mixture then mozzarella, then meat. Repeat layering with the remaining ingredients. Bake at 375 degrees for 30 minutes.

  • 5

    Let stand for 10-15 minutes.


Option: You may wish to replace the meat with 2-3 zuchinni thinly sliced. Add to simmering mixture near the end of the cooking time.



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