Tallerine

• 1 pound ground steak
• 2 tsp. butter
• 1 onion, chopped and sauteed
• 1 can tomatoes
• 1 can whole kernel corn
• 1 can chopped ripe olives
• Salt, pepper and paprika to taste
• 1 cup grated cheese
• 2 cups uncooked noodles
• 2 pounds ground beef
• 2 Tbsp. oil (optional)
• 1 medium onion, chopped
• 1 8-oz. can tomato sauce
• 1 clove garlic or 1/8 tsp. garlic powder
• 1 6-oz. can tomato puree
• 1/4 cup dried parsley
• 1 to 2 cups water
• 2 tsp. sugar
• 1/4 tsp. thyme
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 1/4 tsp. rosemary
• 1/4 tsp. allspice
• 1/4 tsp. black pepper
• 1 tsp. salt (or more)
• 1 small bay leaf
• 1 can mushrooms
• 1 16-oz. box lasagna noodles, cooked
• 1 small carton small curd cottage cheese
• 1 pound Mozzarella cheese, grated

1. In 12 x 18 baking pan layer noodles, cottage cheese, sauce and Mozzarella. Repeat, ending with noodles, sauce, Mozzarella cheese.
2. Sprinkle 1 Tbsp. parsley and 1/2 tsp. ground oregano on top.
3. Bake 25 minutes at 350u0b0. It might take a little longer. Sauce can be made days ahead and frozen if necessary to keep. Lasagna can be cooled day before needed and re-heated.
4. It is usually better re-heated.
5. Can freeze any left over.

ground steak, butter, onion, tomatoes, whole kernel corn, olives, salt, grated cheese, noodles, ground beef, oil, onion, tomato sauce, clove garlic, tomato puree, parsley, water, sugar, thyme, basil, oregano, rosemary, allspice, black pepper, salt, bay leaf, mushrooms, lasagna noodles, cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142612 (may not work)