| Whether you use this meat sauce or opt for a vegetarian sauce (just switch the meat for veggies such as fresh broccoli, carrots, zucchini, even eggplant), this is a cheesy, delicious recipe well worth making. My mom got the recipe from an army chef in the 60’s and it has always been well loved no matter where it is served. I usually triple the recipe and bake in a 10x13 pan but this original recipe can be made in a large casserole bowl. I also use extra pound of hamburger so I can have enough for to end up with some on top.! 1/2-1 package lasagna noodles (unless you know a REALLY good whole grain noodle, use the white; otherwise it tastes pasty) 1-1-1/2 pound hamburger (lean) 1 tbl minced onion 1 tbl olive oil 1/2-1 pound mozzarella cheese slices 1 pound cottage cheese 1 can tomato paste 1 cup water 1/4 cup Parmesan cheese 1 tsp basil 1 tsp rosemary 1 tsp oregano Garlic salt (shaken across top lightly) 2 tbl sugar Boil lasagna noodles according to package – cool in water so can be handled by hand. Brown meat in olive oil. Add water, paste, garlic salt, and the rest of the seasonings. Simmer until to the point of drying out. You don’t want it runny. It can take up to an hour unless you use very lean meat. Taste to see if you want more garlic salt. Arrange in layers in bowl or pan alternately starting with the sauce, then noodles, mozzarella cheese, cottage cheese, repeat until out trying to end the top with the sauce. Top with the Parmesan cheese. Bake 350 degrees 20 minutes or until cheese is melted and bubbly. Copyright © 1960 Eddie Cook All rights reserved. Used by permission. |
| EDDIE'S LASAGNA |
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