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Lasagna

1 lb Ground Beef (500g)
1/2 lb Ground Lean pork (250g)
1 cn Whole Tomatoes (28oz/796ml)
2 cn Tomato Paste (5 1/2oz/796ml) or 1 can (13oz/369ml)
2 ts Garlic Salt
1 1/2 ts Dried Oregano
1 ts Dried Basil
2 c Creamed Cottage Cheese (500 gram container)
1 c Parmesan Cheese; grated
12 oz Mozzarella Cheese (3 cups/375g); shredded
12 oz Lasagna Noodles (about 12); cooked and drained well


In Dutch oven or large cooking skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce. Preheat oven to 350F. Stir together cottage cheese and 1/2 cup Parmesan. Set aside 1 cup of meat sauce and 1/2 cup of Mozzarella. In ungreased baking pan, (13 X 9 X 2 inches), alternate layers of 1/3 each noodles, remaining meat sauce, remaining Mozzarella and cottage cheese mixture. Spread reserved 1 cup of meat sauce over the top; sprinkle with remaining 1/2 cup Parmesan. Sprinkle reserved Mozzarella across lasagna. Let stand 15 minutes before cutting. Cut into three-inch squares.

Makes 8 servings.

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