Tuesday, March 19, 2013


We had a lasagna pot-luck recently at our church - a variety of different kinds of lasagna, salads, breads, and desserts. Afterwards, a friend asked for my recipe, commenting that she liked that it held it's shape. That is also something that draws me to this recipe, so I'll share it here for her, and also for any others who may also be interested in it.


1 pound ground beef
1 clove garlic, minced
1 tablespoon parsley flakes
1 tablespoon basil
1 1 /2 teaspoons salt
1 can tomatoes (diced), drained 
2 cans tomato paste (6 ounces each)
1 package lasagna noodles (8 ounces) (whole wheat)
2 cartons cottage cheese, large curd (12 ounces each)
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley flakes
1/2 cup Parmesan cheese
1 pound Mozzarella cheese


Brown meat slowly; add next 6 ingredients to meat. 
Simmer, uncovered, about half an hour.
Cook noodles until tender; drain.
Combine cottage cheese with next 5 ingredients.
Place 1/2 noodles in 13x9 inch pan; spread 1/2 cheese mixture over noodles, add 1/2 Mozzarella cheese and 1/2 meat mixture.
Repeat layers.
Bake at 375 degrees for 30 minutes, covered.
Serves 6-8.

This recipe also freezes well, uncooked. To prepare, thaw overnight in refrigerator, and bake as directed.

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1 comment:

  1. Yum! That looks fantastic! We love lasagna but I get lazy about making it. Thanks for the inspiration!