Title: Lasagna 8
Categories: Pasta Casserole Main
Yield: 8 Servings
| 2 | tb | Oil |
| 2 | | Slices chopped bacon |
| 2 | | Cloves crushed garlic |
| 1 | | Chopped onion |
| 1 1/2 | lb | Lean ground beef |
| 1/2 | lb | Chopped salami |
| 1/2 | ts | Sweet basil |
| 1 | tb | Chopped parsley |
| 2 | | 5 1/2 oz cn tomato paste |
| 2 | c | Canned tomatoes |
| 1/2 | lb | Mushrooms |
| 1/2 | c | Water |
| 2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | lb | Mozzarella cheese |
| 2 | | Beaten eggs |
| 1/2 | c | Grated Parmesan cheese |
| 1/2 | lb | Cooked lasagna noodles |
| 8 | oz | Cottage cheese |
Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the
garlic. Add ground beef, salami, basil, and parsley. Brown well. Add
tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour
or until very thick. Season to taste with salt and pepper. Preheat oven to
375F.
Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine
cottage cheese, egg and Parmesan cheese. Pour a layer of tomato sauce in
the bottom of dish. Cover with a layer of noodles and a layer of the cheese
/egg mixture, sprinkle with mozzarella.
Repeat, ending with sauce and a layer of mozzarella.
Bake for 30 min. Note: The flavor improves when lasagna is prepared a
day in advance and refrigerated until time for baking.