Friday, June 25, 2010


Fresh from the oven. I usually top each tomato slice with a basil leaf, but I didn't have any. It looks really pretty.

I like to use a clear dish so you can see all the yummy layers and colors.

Wait for the lasagna to cool about 10 minutes after removing from oven so you can slice it nicely. Otherwise the cheese will be to soft and runny and you'll have a mess.

I box of non-bake lasagna noodles
I jar of spaghetti sauce
1 lb of beef (or turkey or ½ and ½)
1 zucchini, sliced lengthwise, lightly salted
3 mushrooms, sliced
Onion, a few ring slices, separated
1 tomato, sliced, lightly salted
½ cup cottage cheese
1 cup frozen, chopped spinach, thawed and water squeezed out
1 egg
1 bag of shredded mozzarella cheese
½ cup of shredded parmesan cheese

Preheat oven to 350 degrees.

In a sauce pan, sauté beef until almost done. Drain fat. Return to stove top and add spaghetti sauce, about ¼ of jar. Mix with beef and set aside.

In a small bowl, mix cottage cheese, spinach, egg, ½ bag of mozzarella and ¼ cup of parmesan cheese together.

In a casserole dish (9" x 9"), add a few spoonfuls of spaghetti sauce. Spread around to cover the bottom of the dish. Start to layer from bottom to the top: lasagna noodles, beef, lasagna noodles, spaghetti sauce to cover noodles, cottage cheese mixture, zucchini, onion rings, mushrooms, lasagna noodles, spaghetti sauce, the rest of the mozzarella cheese, tomato slices, and then the rest of the parmesan cheese.

Cover with aluminum foil and back for 45 minutes. Uncover and back for an additional 10 minutes, so top cheese melts and browns. Let lasagna sit for 10 minutes before cutting and serving.

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