Tuesday, July 22, 2008

Cottage Cheese Lasagna

1 lb. hamburger
3/4 c. chopped onion
1 can tomato paste (6 oz.)
1 tsp. salt
1/4 tsp. pepper
1 Tbl. sugar
2 tsp. oregano
1/4 tsp. garlic salt
2 cans diced tomatoes
1/2 c. water
12 oz. lasagna noodles (9 noodles for a 9 x 13 pan)
1 raw egg mixed into 2 c. cottage cheese
2 c. grated cheddar cheese
2 c. grated mozzarella cheese

Brown hamburger and onion. Drain. Add diced tomatoes, tomato paste, water, garlic salt, salt, pepper, sugar, and oregano. Simmer until meat sauce is thick. Cook lasagna noodles until tender in salted water (10 min). Rinse in cold water. Grease 9 x 13 pan. Put a layer of noodles in bottom, a layer of meat, cottage cheese, mozzarella cheese, and cheddar cheese. Repeat 2 more time (3 layers) ending with cheese on op. Bake at 375 for 30 min. and let sit for 30 min.

Serving suggestions: Olive Garden Salad and Easy Garlic Bread.

Note: When I have my own bottled tomatoes, I use 1 jar of tomatoes and delete the water.

Here's the consistency of the sauce before you assemble the lasagna.

Originally posted 4/3/07 without picture


Jen said...

I love this recipe! I've been using yours for a long time now. I also adopted Nancy's trick of using macaroni noodles so we don't have to spend the whole dinner cutting up the kids' portions. We just scoop it out and the kids are good to go.

Love your pics!

Whitney said...

That's a good idea Jen. This last time we used whole wheat lasagna noodles and nobody could even tell.