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Thick spaghetti sauce:
1-1/2 cloves garlic, minced
2 T olive oil
1 can tomato puree (1 lb.)
1 can tomato pase (6 oz.)
2-1/4 C water
1/2 t brown sugar
1 t salt
1/2 t basil
1/4 t oregan
1/8 t tarragon
Saute garlic in olive oil until lightly browned. Add remaining
ingredients and simmer gently, uncovered, about 1-1/2 hours.
4 oz. lasagn noodles
1 T boil
1/2 ground beet or turkey
2 eggs
1 C cottage cheese
3 T minced green onion
1 T minced parsley
3/4 t salt
1/2 mozzarella cheese, grated
1/4 C shredded Parmesan cheese
Cook noodles in lightly salted water according to pkg. directions,
adding 1 T oil to water. Drain. Preheat oven to 350. Brown ground meat;drain fat. Cover bottom of a 9" x 13" baking dish with thin layer of sauce;add meat to remaining sauce.
Beat eggs in medium bowl; blend in cottage cheese, green onion,
parsley and salt. In baking dish layer in order half the following:noodles, cottage cheese, mazzarella, sauce. Repeat layers. Top with Parmesan cheese. Bake 30-35 minutes. Also, you can refrigerate for several days before baking.
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