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Lasagne

1 lb Ground beef
1/2 lb Ground lean pork
1 cn (28 ounces) whole Tomatoes
1 cn (12 ounces) tomato paste
2 ts Garlic salt
1 1/2 ts Oregano leaves
1 ts Basil leaves
2 c Creamed cottage cheese
1/2 c Grated Parmesan cheese
3 pk (4 oz. each) shredded Mozzarella cheese
12 oz Lasagne needles, cooked and drained
1/2 c Grated Parmesan cheese


In Dutch oven or large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano leaves and basil leaves. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce.


Heat oven to 350o. Stir together cottage cheese and 1/2 cup Parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of the mozzarella cheese . In ungreased baking pan 13x9x2 inches alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and the cottage cheese mixture.


Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. Sprinkle reserved mozzarella cheese across lasagne.


Bake uncovered 45 minutes. Let stand 15 minutes before cutting. Cut into 3-inch squares. 8 servings.


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