Lasagna with cottage cheese and homemade beefy tomato sauce. This recipe is based on Linda's Lasagna from allrecipes.com, but changed a bit by Krista.

Ingredients

1	lb ground beef
1	onion, chopped
6	oz tomato paste (1 can)
14 1/2	oz crushed tomatoes (1 can)
2	cups water
1	tbsp dried oregano
2	tsp garlic powder
2	tsp salt
1/4	tsp black pepper, ground
1	tbsp sugar
6	oz ricotta cheese
6	oz cottage cheese
1/2	cup parmesan cheese
1	egg
3/4	box lasagna noodles (12 noodles)
1	pound mozzarella cheese, shredded

Directions

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 sacucepan 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.
   
   
2. While sauce is simmering, blend ricotta cheese, cottage cheese, Parmesan, and egg until smooth. Set aside.
   
   
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.
   
   
4. Preheat over to 350 degrees F (176 degrees c).
   
   
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 or 4 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 or 4 noodles and remaining sauce.
   
   
6. Bake in preheated oven 30 minutes (If above has been refrigerated before cooking, extend time to 45 minutes). Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
   
   

Categories

Main Dish, Italian, Bake, Saute, Simmer

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium High in phosphorus High in selenium High in vitamin B12

Bad points High in saturated fat High in sodium