Lasagna

Lasagna
Requested by Suzy S.
Recipe By : Louise
Serving Size : 12
Categories : Entree, Italian
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1 pound lasagna noodles -- dry
8 ounces ground beef, extra lean -- cooked
1 can/jar spaghetti sauce -- diluted with
1 can/jar water
3/4 teaspoon garlic -- minced
1/2 teaspoon basil
1/4 teaspoon black pepper
3/4 teaspoon oregano
1 1/3 tablespoons parsley
1 pound cottage cheese
6 eggs
1 pound mozzarella cheese -- grated
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1. Day before serving:
Cook ground beef and add to spaghetti sauce with water and spices--set aside.
Crack eggs and mix with cottage cheese-- set aside.
Layer lasagnas as follows: (makes 1 -- 13X9 pan)
sauce, noodles(use dry), sauce, egg mix, mozzarella, noodles - continue until 4th layer of noodles - end with a generous layer of sauce - be sure all edges of pasta are covered by sauce.
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Cover pan with paper and foil and refrigerate over night.
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Next day: bake at 350 for 1 hour. Cut 4X3(12). Serve.


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NOTES : Before serving drizzle with tomato juice and sprinkle with grated Parmesan cheese. Serve with extra sauce, crusty bread and a salad.
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NOTES II : To make vegetable lasagna, omit meat and layer in veggies of choice (suggestions -- zucchini, mushrooms, spinach, eggplant, etc.)