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Ingredients

1 pound shredded mozzarella cheese

1 pound lean ground beef

2 (6 ounce) cans tomato paste

2 cups water

1 egg

1 tablespoon white sugar

1 onion, chopped

2 teaspoons salt

1 tablespoon dried oregano

1/2 cup grated Parmesan cheese

12 ounces cottage cheese

9 lasagna noodles

2 teaspoons garlic powder

1/4 teaspoon ground black pepper

1 (14.5 ounce) can crushed tomatoes

Steps

Step 1

In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

Step 2

While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.

Step 3

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 4

Preheat oven to 350 degrees F (175 degrees C).

Step 5

Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.

Step 6

Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.