Grandma Johnston's Lasagna
Kate
A classic!
ingredients
- 1 lb. Italian sausage, bulk pork sausage, or ground beef
- 1 clove garlic, minced
- 1 tablespoon chopped parsley
- 1 tablespoon basil
- 1 1/2 teaspoon salt
- 1 1-pound can tomatoes (2 cups)
- 2 6-ounce cans tomato paste
- 10 ounces lasagna or wide noodles
- 2 12-ounce cartons large curd cream style cottage cheese (3 cups)
- 2 beaten eggs
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon chopped parsley
- 1/2 cup grated Parmesan
- 1 lb. Mozzarella, sliced thin
directions
- 1
Brown meat slowly and spoon off excess fat. Add garlic, 1 tablespoon parsley, basil, 1 1/2 teaspoon salt, tomatoes and tomato paste to meat. Simmer, uncovered, until thick. 45 minutes to 1 hour; stirring occasionally.
- 2
Cook noodles in boiling salted water until tender. Drain and rinse in cold water.
- 3
Combine cottage cheese with eggs, 2 teaspoons salt, pepper, 2 tablespoons parsley and Parmesan.
- 4
Place half the noodles in 13x9x2 inch baking dish. Layer half the cottage cheese mixture, half the Mozzarella cheese and half the meat mixture. Repeat layers.
- 5
Bake in moderate oven at 375 degrees for 30 minutes. Let stand 10-15 minutes before cutting in squares.
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Source: Louise Johnston
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