My family recipe... It's a "weekend" student recipe - as in, don't think that you can make in 15 minutes plus baking time during midterms. Make it on the weekend, or on a slack-ass week.
Feeds six people at once, or two university students dinner and lunch for about two days. Mmm.... leftovers.
- 1 box lasagne noodles
- onion, chopped
- garlic clove, chopped
- 1 to 1 1/3 lbs. ground beef
- 2 14 oz. cans tomato sauce
- 2 small cans tomato paste
- 1 tsp. oregano
- 1/2 tsp. basil
- 2 tbsp. parsley
- 1 small cottage cheese (~1 cup)
- 1 egg
- 1/4 cup parmesan cheese
- 2 cups mozzarella cheese
Fry the beef with the onion and garlic. Drain if neccessary. Mix in the tomato sauce, tomato paste, oregano, and basil. Leave simmering while the noodles are being boiled.
Boil the noodles according to package directions. My stepdad's trick is to add a little oil to the water before you boil it. This makes the noodles easier to get apart later.
While the noodles are cooking, mix the egg, cottage cheese, parmesan cheese, and parsley together. It looks disgusting but it makes the lasagne really yummy. Trust me.
Shred the mozzarella. Layer in a large baking pan. I usually do noodles, sauce, noodles, cottage cheese mixture, noodles, ... , ending with a layer of noodles, and then all of the mozzarella cheese.
(Wow, I just used math notation in a recipe.... what a nerd.)
Bake for 30 - 35 minutes at 350 oF. The lasagne can be refrigerated for a day before baking if you wish (for days when you know you won't have enough time to cook, you can just pop it in the oven.)
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Last modified: Tue Oct 19 22:31:57 PDT 2004