Lasagna

This recipe is from my cousin Karen. This was easy to do in phases. I made slight modifications.

1. Brown a pound of ground beef and 1/2 cup onions in 2T cooking oil; drain.


2. Combine 2 garlic gloves, 1 t salt, 1/4 t pepper, 1/4 t oregano, 3 T dried parsley, can tomatoes (I substituted 2 whole sliced red bell peppers), can tomato sauce, 1/2 t chili powder, and can sliced, drained mushrooms (I used dried mushrooms). I skipped adding the 2T parmesan cheese here. Cover and simmer about an hour.


3. Boy, am I excited to see that lasagna noodles no longer need to be boiled! Let's move on to assembing.


4. I used the guidelines from both the noodle box and Karen, but it was a layer of sauce, then a noodle-ricotta-sauce-mozzarella pattern until the pan was full. I topped it off with grated parmesan.

I substituted cottage cheese for ricotta as suggested. The baking time on the noodle box was much longer, so it baked at 300 for about an hour covered with foil. I then removed the foil until the top was golden. I also put my pan on a baking sheet, which turned out to be a smart move.

WOW, this is good!