Rich & Creamy Lasagna
- 1 32 OZ. JAR SPAGHETTI SAUCE
- 1 LB. LEAN HAMBURGER
- 1 TSP OREGANO
- 1 TSP BASIL
- 1 TBS MINCED GARLIC
- 2 EGGS
- 1 16 OZ COTTAGE CHEESE
- 8 OZ. MOZZARELLA CHEESE
- 6 OZ. PROVOLONE CHEESE
- 1 CUP PARMESAN CHEESE
- 2 TBS FLOUR
- 2 TBS BUTTER
- 1 1/2 CUP CREAM
- 8 PIECES OF LASAGNA NOODLES
- BROWN HAMBURGER WITH BASIL, OREGANO AND GARLIC. MIX IN SPAGHETTI SAUCE. SET ASIDE
- BEAT EGGS IN A BOWL. DRAIN COTTAGE CHEESE IN A COLANDER. DISCARD LIQUID. MIX EGG, COTTAGE CHEESE AND 1/2 CUP OF THE PARMESAN CHEESE TOGETHER. SET ASIDE.
- MELT BUTTER IN SAUCEPAN. ADD FLOUR TO MAKE A ROUX (THICK PASTE CONSISTENCY. ADD CREAM A LITTLE AT A TIME AND BLEND WITH WIRE WHISK UNTIL YOU HAVE A CREAMY BECHAMEL SAUCE. SEASON WITH SALT AND PEPPER.
- IN A 9X13 PAN, LAYER A LITTLE MEAT SAUCE, THEN 4 PIECES OF LASAGNA NOODLES, THEN COTTAGE CHEESE MIXTURE, THEN HALF MOZARELLA AND PROVOLONE, THEN HALF BECHAMEL SAUCE AND THEN START OVER. SPRINKE THE LAST 1/2 CUP OF PARMESAN CHEESE OVER THE TOP. COVER WITH FOIL AND BAKE 1 HOUR. UNCOVER AND LET REST ABOUT 1/2 HOUR
spaghetti sauce, lean hamburger, oregano, garlic, eggs, mozzarella cheese, provolone cheese, parmesan cheese, flour, butter, cream, noodles
Taken from www.epicurious.com/recipes/member/views/rich-creamy-lasagna-1200314 (may not work)