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tweezybird - Posted January 19, 2004 07:43 AM
Terri’s Famous Lasagna Casserole
Ingredients:
6 – 14.5 ounce cans tomatoes, use blender to liquefy
6 – 7 ounce cans mushrooms
1 – 14 ounce can black olives, finely chopped
1 – 3.5 ounce package pepperoni, chopped
1 tablespoon each, oregano, basil, Italian seasoning
1-pound ground chuck
1 large onion, chopped
4 cloves garlic, chopped
1 pound package lasagna noodles
2 – 16 ounce packages mozzarella, shredded
2 – 24 ounce containers cottage cheese
1 – 8 ounce container Parmesan cheese, grated
In a large pot mix together the first four ingredients, add spices, bring to a boil, and then simmer.
Brown the ground chuck and drain well, put back in skillet and add the onion and garlic, cook over medium heat until onion are soft. Add this to the sauce that is simmering and cook 4 – 6 hours until sauce is thickened and reduced.
When sauce is done boil the lasagna noodles according to package directions.
In 2 well buttered pans: 8x8 inch and a 9x13 inch pan, layer in this order: noodles, sauce, spoonfuls of cottage cheese, mozzarella and Parmesan cheese. Continue on this way for about 3 layers depending on the depth of your pan.
Can be tightly wrapped in plastic wrap and frozen. Allow about a day and a half in the refrigerator to thaw.
To bake: place pan on a cookie sheet (to catch any dripping) and bake in a preheated 350-degree oven for about an hour and a half.
Serve with salad and garlic bread.
Terri’s Famous Lasagna Casserole
Ingredients:
6 – 14.5 ounce cans tomatoes, use blender to liquefy
6 – 7 ounce cans mushrooms
1 – 14 ounce can black olives, finely chopped
1 – 3.5 ounce package pepperoni, chopped
1 tablespoon each, oregano, basil, Italian seasoning
1-pound ground chuck
1 large onion, chopped
4 cloves garlic, chopped
1 pound package lasagna noodles
2 – 16 ounce packages mozzarella, shredded
2 – 24 ounce containers cottage cheese
1 – 8 ounce container Parmesan cheese, grated
In a large pot mix together the first four ingredients, add spices, bring to a boil, and then simmer.
Brown the ground chuck and drain well, put back in skillet and add the onion and garlic, cook over medium heat until onion are soft. Add this to the sauce that is simmering and cook 4 – 6 hours until sauce is thickened and reduced.
When sauce is done boil the lasagna noodles according to package directions.
In 2 well buttered pans: 8x8 inch and a 9x13 inch pan, layer in this order: noodles, sauce, spoonfuls of cottage cheese, mozzarella and Parmesan cheese. Continue on this way for about 3 layers depending on the depth of your pan.
Can be tightly wrapped in plastic wrap and frozen. Allow about a day and a half in the refrigerator to thaw.
To bake: place pan on a cookie sheet (to catch any dripping) and bake in a preheated 350-degree oven for about an hour and a half.
Serve with salad and garlic bread.