Thursday, April 17, 2008

World Fabulous Lasagna Recipe

There was a little fundraiser thing at Lee's work on Tuesday, so I made a lasagna for it (they were selling lunches and the theme was Italian). I know there are a ton of lasagna recipes out there, but this one is MINE (ok, my mom's....) so here it is!

2 lbs. lean ground beef
McCormick Thick & Zesty Spaghetti Sauce packet (find it where you find the envelopes for gravy and such)
2 (15-ounce) cans of tomato sauce
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon season salt
lasagna noodles to cover bottom of 9x13 pan
1 large container of small-curd cottage cheese
2 eggs
4 cups grated mozzarella cheese, divided (unless you're me, in which case it's 8 cups)

Brown the beef in a large skillet; drain the fat. Add in the tomato sauce, garlic powder, pepper, and season salt; cover and simmer at low heat for 30 minutes, stirring occasionally. Cook the lasagna noodles according the the package directions; when they're done, leave them in cold water. Mix together the cottage cheese, eggs, and about half of the mozzarella cheese in a large bowl.

To assemble lasagna, spray the bottom of a 9x13 glass baking dish with nonstick cooking spray. Spread half the meat on the bottom of the pan and top with the noodles, cutting the noodles to fit if necessary. Layer on the cottage cheese mixture, the remainder of the meat, and top with the rest of the mozzarella cheese. Bake at 350 for 30 minutes; let stand for 5-10 minutes before cutting.

You can halve this recipe to make it in a 9x9 or 8x8 pan. The 9x13 will be full almost to overflowing (ok, so I really like cheese...) so you can also use 2 1/2 pounds of meat and prepare this in an 11x15 pan, which is what I did for the fundraiser. It's also most excellent reheated in the microwave the next day. :)

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