Ingredients
1
med. onion, finely chopped
1
clove garlic, minced or mashed (I use pre-minced garlic in the glass jars. Roasted is better.)
1
1/2 lbs. ground beef (or 1 lb beef/1 lb Italian sausageI use sweet, use spicy if you want extra spicy lasagna)
1
(3 or 4 oz.) can sliced mushrooms (I dont, but you can if you want. Make sure you drain them well, pat dry.)
1
large (I think 20 oz or something like that) can tomato puree
1
sm. can chopped tomatoes, drained (Italian style is best, if you cant find that, use petit diced)
1
tsp. oregano (I use the Italian spice grinders, and do it to my taste, Id say about 2 tsp)
1
c. cottage cheese (you can use ricotta, I just dont like the taste)
1/3
c. grated Parmesan cheese (the stuff in the tub is great here)
1
(12 oz.) pkg. lasagne, cooked in boiling salted water & drained (add oil to the water, keeps them from sticking. Just shy of al dente is best. Make sure you have a HUGE colander)
1
(8 oz.) pkg. Mozzarella cheese, cut in strips (or grated. I rec. the whole milk mozzarella b/c it tastes better/melts better. You can add cheddar if you like it.)
Directions
1.
In a medium-size frying pan lightly brown onion and garlic in 1 tablespoon of the oil; add meat and break apart; cook until brown. Blend in mushrooms (if used), tomato sauce, and chopped tomatoes, 1 teaspoon of the salt, and Italian spices; simmer 15 minutes. Meanwhile, mix 1 of the eggs with the cottage cheese, Parmesan cheese, remaining 1 tablespoon oil, and 1 teaspoon salt. (I just put a little sauce, then noodles, then begin layering) Pour half the meat sauce in an oblong baking pan (about 9 by 13 inches) and cover with a layer of half the lasagne. Spread all the cottage cheese mixture over lasagne. Complete layers with remaining lasagne and meat sauce. Cover and bake at 350 degrees for 45 minutes. Remove, cover and arrange arrange strips of Mozzarella cheese and garnish with olives (green or black, only if you like them. If not, leave them off.) Bake 15 minutes longer. Serve hot. Makes 6 to 8 servings
New-York Restaurants
