Mama Neely's Lasagna

The Neely’s on the Food Network submitted this recipe. I would love to go to Memphis just to get some of their BBQ, as well as visit Elvis’ home. Note that this is a recipe that is definately Americanized.....because there is no real Italian seasoning and it also uses cheddar cheese. It is still a wonderful recipe and if you wish, you could tweak it and add 1 tsp Italian seasoning.

ingredients

1 Tbsp olive oil, plus extra for pan
1 lb ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (14.5 oz) can stewed tomatoes, chopped
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (8 oz) box no-boil lasagna noodles
2 large eggs
2 cups cottage cheese
1/2 cup grated Parmesan
2 tsp freshly chopped parsley leaves
1 tsp salt
1 tsp black pepper
1 tsp seasoning salt
1 (8 oz) bag shredded mozzarella
1 (8 oz) bag shredded Cheddar

directions

1
Preheat oven to 375 degrees. Lightly oil the bottom of a 13 x 9 " baking dish.
2
In a large saute pan, over medium-high heat, add 1 Tbsp oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon . Drain fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer 15 minutes, stirring occasionally.
3
In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
4
Spread a little of the meat sauce in the bottom of the baking dish. Lay half the noodles in the bottom of the dish, overlapping by 1/2 inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and cheddar cheese evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake for 30-35 minutes or until sauce is bubbling around the edges. Let stand 10 minutes before serving.

Source: scdixiebelle