When I was growing up, a church potluck was not complete unless Miss Shirley brought a lasagna.
It was fabulous and disappeared quickly. As kids we would jockey for position in line to get a piece before it was gone.
Lasagna was a delicacy for us. It just didn’t ever show up on our table at home. We were Dutch – German and my dad was a meat and potatoes kind of guy.
When my oldest sister had a baby, one of her friends brought over a lasagna. She was kind enough to share the recipe and a family classic was born.
Soon after my husband and I were engaged, he leaned over at a family meal and whispered, “Do you think you could get your sister’s lasagna recipe?”
I’ve teased him ever since that he married me for the recipe! 🙂
1 pound hamburger
1 clove garlic, minced
1 Tablespoon basil
1-1/2 teaspoon salt
1 -lb can tomato sauce (2 cups)
2 – 6 oz. can tomato paste
10 oz. lasagna noodles (10 noodles)
3 cups cottage cheese (1 large container)
2 Tablespoons parsley flakes
1 teaspoon salt
1 teaspoon pepper
1/2 cup Parmesan cheese
2 cups shredded mozzarella cheese
Brown meat slowly, drain. Add next garlic, basil, salt, tomato sauce and tomato paste. Simmer uncovered 30 minutes, stirring occasionally.
Cook noodles in a large amount of salted water, drain, rinse.
Combine cottage cheese, parsley flakes, Parmesan cheese, salt and pepper in a small bowl.
Place 1/3 noodles in greased 9 x 13 pan. Spread with 1/3 cottage cheese filling, add 1/3 mozzarella cheese and 1/3 meat sauce. Repeat layers.
Bake 375 degrees for 30 minutes.
This can be made ahead and refrigerated or frozen. Just thaw before baking and allow at least 15 minutes more to the baking time.
I’ve linked this post up with Design by Gullum’s Foodie Friday