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Saturday, November 4, 2017

LASAGNE


Heat large pan (3-4 qt.) of water to boiling.
Add about:
       1 Tbsp. Salt
       12 Lasagne noodles (add slowly allowing hot water
            to bend noodles to fit into pan.)
       1 Tbsp. (about) vegetable oil to prevent sticking
Bring to boil, reduce heat to medium high and cook for 
            about 5-7 minutes.
Drain in colander.

While noodles are cooking, brown:
       1 lb. Hamburger (break into small pieces)

Have ready:
       24-oz. Jar of your favorite spaghetti sauce (I like Prego 
            Sauce with Meat or Western Family Sauce with Meat)
       Garlic powder
       Oregano and/or Italian herbs
       2 cups fresh spinach, chopped
       1/4 cup fresh basil leaves, chopped 
            (or use basil from your spice cupboard)
       1 pint cottage cheese – small curd
       1 small-medium onion, chopped
       2 cups mozzarella cheese
       Granulated Parmesan cheese

Spread about 1/2 cup sauce into bottom of 9x13 pan 
           (glass pan bakes the best.)
Place 3 lasagne noodles lengthwise in pan on top of sauce.

Use a third or each ingredient per layer, except as noted.
       Spaghetti sauce (about 1/3 cup per layer)
       Garlic powder (sprinkle on)
       Oregano and/or Italian herbs (2-3 tsp. per layer)
       Cottage cheese – small curd
       Chopped spinach
       Basil leaves
       Chopped onion
       Hamburger
       Mozzarella cheese (1/3 cup per layer)
       Granulated Parmesan cheese (sprinkle liberally)

Repeat layers two more times.
Top with final three lasagne noodles, the rest of the spaghetti sauce, and cheeses.
Cover with aluminum foil and bake at 350OF for 45 minutes.
Remove foil and continue to bake for additional 10 minutes.
Remove from oven and let sit for 10 minutes before cutting. 

YIELD: 6-8 SERVINGS