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Lasagna
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| 1-8oz. package | lasagna noodles |
| 1-2.5 oz. can | petite diced tomatoes |
| 2-6oz. cans | tomato paste |
| 1 tsp | salt |
| 1 ½ tsp | oregano |
| ¼ tsp | black pepper |
| 1 tsp. | onion salt |
| 1 tsp | salad oil |
| 1 cup | minced onions |
| 2 cloves | minced garlic |
| 1 lb. | ground beef |
| 1 tsp | salt |
| ¾ lb. | cottage cheese |
| ½ lb. | sliced mozzarella cheese |
| 2/3 cup | grated parmesan cheese |
Simmer tomatoes tomato paste, salt, oregano pepper and onion salt in uncovered saucepan.
Put oil in skillet. When hot, saute’ finely minced onion and garlic until lightly browned. Add
ground beef and salt to onion mixture and cook until crumbly and red color is gone. Add to
tomato sauce mixture. Simmer 2 to 2 ½ hours or until thickened. Cover bottom of 12 X 8
X 2 inch baking dish with 1/3 of the sauce. Place ½ of the lasagna noodles criss cross over
the sauce. Cover noodles with ½ of the cottage cheese, ½ of the mozzarella cheese and
1/3 of the parmesan cheese. Repeat, ending up with sauce on the top. Sprinkle remaining
parmesan cheese over the top. Bake until bubbly in a 350ᵒ oven for 30-40 minutes. Let
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