| 1/8 C. olive oil |
2 cloves garlic, finely
chopped |
2 tsp. salt |
| 1 lb. ground lean beef |
2 cans 6-oz. tomato
sauce |
1 tsp. dried basil |
| 1 C. chopped onion |
1 (#2 1/2) can tomatoes |
1/2 tsp. oregano, dried |
| 1/4 tsp. black pepper |
10 lasagna noodles cooked &
drained |
1/2 bay leaves |
| 1 tub cottage cheese |
12 oz shredded mozzarella cheese |
1/3 cup Parmesan cheese |
- Heat olive oil in a large skillet.
- Add beef, onion and garlic. Cook until
beef is browned and onion is transparent.
- Drain fat.
- Add tomatoes, tomato paste, salt, basil,
oregano, black pepper, and bay leaf. Stir.
- Simmer, covered, for one hour until sauce
thickens.
- Meanwhile, cook noodles according to
package directions and drain
- Spread about 1/4 of the sauce in shallow
9x13 inch baking dish.
- Cover with layer of noodles, cottage
cheese, mozzarella, and parmesan, in that order.
- Repeat layers, ending with sauce and
generous sprinkling of mozzarella
- Bake uncovered at 350 degrees for 30 to
40 minutes. Makes 6 to 8 servings.
- Cool.
- Cover with foil.
- Take it to Dana's place (which may be in Alexandria, or
may be in Annapolis. Call and ask directions
first.)
- Leave it in her fridge.
- Shake your head sadly at all the
half-empty take out cartons in there.
- Resist the urge to look through her phone
book, underwear drawer, or medicine cabinet.
- Try not to notice dirty dishes in the
sink
- Your work is done.
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