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
