Saturday, April 26, 2008


  • 9 lasagna noodles (whole-wheat preferred)
  • 1 lb. Ground beef, cooked and drained
  • 1 jar spaghetti sauce (can use homemade- use 4 cups-see recipe below)
  • 2 cups mozzarella cheese, shredded
  • 1 large container cottage cheese
  • 1 cup cheddar cheese, shredded
  • Parmesan cheese

Cook noodles. Mix ground beef, spaghetti sauce, mozzarella cheese, and cottage cheese in a large bowl. Layer in greased 9x13 dish (3 noodles, then 1/3 of the ground beef/sauce/cheese mixture, repeat two more times, making 3 layers). Sprinkle the cheddar cheese and some Parmesan cheese on the very top.

Bake at 350 degrees for about 30 minutes or until hot and bubbly.

  • 3 Tbsp olive oil
  • 1 garlic clove
  • 1 small onion, chopped
  • 28 oz crushed tomatoes
  • 16 oz tomato paste
  • 1 cup water
  • 2 tsp dried basil
  • 1/4 tsp black pepper
  • 3/4 tsp salt (or less to taste)
  • oregano (optional)

Brown the garlic in the olive oil in a 6-quart (6-liter) pan. Add the onion and brown until transparent. (You can saute a tomato in here also if you want.) Add the rest of the ingredients and simmer for 30 minutes, stirring often. (Longer cooking won't hurt.)