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1 lb Extra lean ground chuck
1/2 c Chopped green bell pepper
2 md Onions; chopped
1 Stalk celery; chopped
1 Clove garlic; minced
1 ts Basil leaves
1/2 ts Salt
1/2 ts Oregano
1/8 ts Ground black pepper
1 ts Worcestershire sauce
1 cn (16 oz.) tomatoes; drained, cut up or pureed
2 c Tomato juice
1 cn (4 oz.) mushrooms stems and pieces; drained
1 pk (8 oz.) lasagna noodles
1 ct (12 oz.) creamed cottage cheese
2 c (8 oz.) shredded Mozzarella cheese
1/2 c Grated Parmesan cheese
In a Dutch oven or large saucepan, brown meat, bell pepper, onions, celery, and garlic; drain fat. Add basil, salt, oregano, black pepper, tomatoes, tomato juice, and mushrooms. Simmer covered, 30 to 45 minutes.
Cook noodles as directed on package. Heat oven to 350 degrees F. In ungreased 13"x9" pan or lasagna pan, layer 1/3 of noodles, 1/3 of meat sauce, 1/2 of cottage cheese, and 1/2 of Mozzarella cheese. Repeat with next layer of noodles, meat sauce, cottage cheese, and Mozzarella cheese. On last layer of noodles spread meat sauce and sprinkle with Parmesan cheese. Bake at 350 degrees F. for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes for ease in cutting.
Note: To make ahead prepare up to time to bake, cover and refrigerate up to 2 days. To serve, bake at 350 degrees F. for 50 to 55 minutes.