We love lasagna but I rarely make it. The multiple steps and ingredients I don't usually stock, hold me back. I've tried simpler recipes, but keep coming back to this lasanga as our favorite.
The original recipe required part of a container of cottage cheese and didn't use a whole box of lasagna noodles. I disliked having partially used containers. Besides, while I was in the mess, it wasn't much more trouble to make several pans.
I adapted the recipe to make three 9x13 pans and use up complete containers.
This morning I simmered the sauce while I made lunch.
The noodles cooked while we cleaned up the kitchen.
The cheese filling didn't take long to stir up.
The hardest thing about assembling the lasagnas was guessing how to make all the layers come out evenly. And that wasn't so difficult.
By the time I finished, I wondered why I think making lasagna is a big deal. Now I have a lasagna all ready for Ed's birthday next week and two more for the freezer. Anyone want to come over for lasagna?
Favorite Lasagna - Large Batch
4 lb ground beef
2 quart pizza sauce
OR instead of pizza sauce use:
2 quart tomato juice
4 (6oz) cans tomato paste
3 tsp salt
3 tsp basil
1 tsp garlic powder
2 (24 oz) cottage cheese
1 1/2 cup paremesan cheese
4 T parsley flakes
3 tsp salt
1 tsp pepper
2 (16 oz) boxes of lasagna noodles (36 noodles)
2 lb shredded mozarella
Brown ground beef. Add pizza sauce OR sauce ingredients. Simmer for 15 minutes.
Combine cheese filling ingredients.
Cook noodles until just softened. Drain.
In three 9x13 pans, put a little sauce in bottom. Layer noodles, cheese filling, and sauce. Repeat two times. End with layer of noodles and any remaining sauce. Sprinkle with mozzarella cheese. Wrap tightly and freeze or bake at 375 for 30 minutes.