Title: Classic Lasagna
Categories: Pasta Casserole Main
Yield: 8 Servings
| PREPARATION: (45 MIN |
| COOKING: (30 MIN |
| 1 | pk | Lasagna (500g) |
| 1 | lb | Lean ground beef |
| 1 | | Onion, finely chopped |
| 1 | | Clove of garlic, minced |
| 1 | cn | Sliced mushrooms(10 oz/284ml |
| 1 | cn | Tomato spaghetti sauce(14oz) |
| 1 | cn | Tomato paste(5-1/2oz/156ml) |
| 1 | ts | Salt |
| 1 | ts | Dried oregano |
| 1 | | Egg, beaten |
| 1 | c | Creamed cottage cheese |
| 1/3 | c | Grated parmesan cheese |
| 1 | pk | Sliced mozzarella cheese |
| 1 | pk | Spinach, thawed,chopped |
Cook lasagna in a large quantity of boiling water until just barely tender;
drain off most of water; add ice cubes to stop cooking. (Allow lasagna to
stand in cold water to prevent pasta sticking together.) In a saucepan,
brown meat with onion and garlic; drain off fat. Cook over low heat,
covered, for about 5 min. Stir in mushrooms with liquid, tomato sauce,
tomato paste, salt and oregano. Simmer 15 mins. Combine egg with spinach,
cottage and parmesan cheeses. Spread 1/3 of meat sauce in 13x9 in. baking
dish. Cover 1/4 of lasagna (about 5 overlapping strips.) Alternate another
1/3 of sauce and 1/4 of lasagna. Spread spinach mixture over pasta and
cover with 1/4 lasagna strips. Top with remaining sauce and pasta. Arange
mozzarella cheese on top. Bake at 350F for 30 mins. Let stand 10 mins.
before serving. Submitted By AF656@FREENET.CARLETON.CA (PAUL A. MEADOWS) On
SUN, 21 JAN 1996 230023 -0500