Four-Cheese Lasagna
- 1 lb. ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (28 oz.) can tomatoes with liquid
- 1 (8 oz.) can mushrooms, drained
- 1 (6 oz.) can tomato paste
- 1 tsp. salt
- 1 tsp. oregano
- 1 tsp. dried basil
- 1/2 tsp. pepper
- 1/2 tsp. fennel seed
- 1 (16 oz.) carton cottage cheese
- 2/3 c. Parmesan cheese
- 1/4 c. shredded cheese
- 1 1/2 c. (6 oz.) shredded Mozzarella cheese
- 2 eggs, divided
- 2 lb. lasagna noodles, cooked and drained
- In skillet, cook beef, onion and garlic until beef is brown and onion is tender.
- Drain.
- In blender, process the tomatoes until smooth.
- Stir into beef mixture along with mushrooms, tomato paste and seasonings.
- Simmer 15 minutes.
- In a bowl, combine cottage cheese, Parmesan, Cheddar, 1/2 cup Mozzarella and eggs. Spread 2 cups meat sauce in the bottom of a 13 x 9 x 2-inch baking dish.
- Arrange half the noodles over sauce.
- Spread cottage cheese mixture over noodles and meat sauce.
- Cover and bake at 350u0b0 for 45 minutes. Uncover.
- Sprinkle remaining Mozzarella.
- Return to oven for 15 minutes or until cheese melts.
- Yield:
- 12 servings.
ground beef, onion, garlic, tomatoes, mushrooms, tomato paste, salt, oregano, basil, pepper, fennel seed, cottage cheese, parmesan cheese, shredded cheese, mozzarella cheese, eggs, lasagna noodles
Taken from www.cookbooks.com/Recipe-Details.aspx?id=849581 (may not work)