A recipe that has been a favorite in my recipe collection for years (originally from my mom). I haven’t made it in a long time, because a full pan of lasagna for 2 people is a lot. I made a triple batch yesterday, 1 for dinner last night (we were expecting company) and several smaller pans for the freezer (some to share with my sister-in-laws). Unfortunately our dinner plans were canceled due to the snow, so now we have a lot of lasagna to eat, although Anne graciously took a couple pieces today!
Brown 1-1/2 pounds ground beef
Spoon off excess fat.
Add – 1 tbsp. dried basil
2 tsp. garlic salt
1 (1 lb) can tomatoes* (about 2 cups)
2 (6 oz) cans tomato paste
Simmer uncovered at least 30 minutes (up to 2 hr.)
Cook 10 oz. lasagna noodles in boiling salted water until tender.
2 beaten eggs
3 cups cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. pepper
Layer half the noodles in a 13×9 pan. Spread with half the cheese mixture, then half the meat sauce, and 1/2 pound shredded mozzarella cheese. Repeat with the rest of the noodles, cheese mixture, and meat sauce. You can refrigerate at this point if you are making it to serve later. When ready to bake, bake 25 minutes at 375 degrees. Then sprinkle another 1/2 pound shredded mozzarella cheese on top and bake 20 minutes more. Makes about 12 servings.
**1/28/2008 – The last couple times I make this, I divide one batch between 2 – 8″x8″ pans and then freeze one. Perfect for 2-3 people!