Lasagna

• 1 1/2 lb. ground beef
• 1 clove garlic, chopped
• 1 medium onion, chopped
• 2 Tbsp. vegetable oil
• 1 tsp. salt
• 1 (8 oz.) pkg. lasagna noodles
• dash of pepper
• 1 (25 oz.) can whole tomatoes (undrained)
• 1 (12 oz.) can tomato paste
• 1 (12 oz.) container cottage cheese
• 1/2 c. Parmesan cheese, grated
• 1 (1 lb.) pkg. Mozzarella cheese, shredded
• 1 Tbsp. oregano
• 1 lb. fresh crab meat
• 2 tsp. mild grated onion
• 4 large mushrooms, sliced thin
• 2 fresh tomatoes, peeled and cut in pieces
• 2 tsp. parsley, finely minced
• 1 tsp. chives, finely cut
• 2 large Tbsp. butter
• 1 1/4 c. heavy sweet cream
• 1 jigger brandy
• salt and cayenne to taste

1. Melt butter in casserole.
2. Add sliced mushrooms; cook for 5 minutes.
3. Add onion and tomatoes; cook another 5 minutes.
4. Add crab meat, leaving it in as large lumps are possible.
5. Season and heat, then add the cream, stirring gently.
6. Let boil 1 minute, no longer, then add parsley, chives and brandy.
7. Serve at once from the casserole into shallow soup plates into which one has put a spoon of cooked rice.
8. Serves 4 to 6.

ground beef, clove garlic, onion, vegetable oil, salt, lasagna noodles, pepper, tomatoes, tomato paste, cottage cheese, parmesan cheese, mozzarella cheese, oregano, crab meat, onion, mushrooms, tomatoes, parsley, chives, butter, heavy sweet cream, brandy, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518836 (may not work)