GRAMMIE HINES’S
LASAGNA
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Preheat
oven to 350°F.
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PASTA:
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15
to 18 lasagna noodles, cooked a la dente
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SAUCE:
Sauté
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1
medium onion, chopped finely, and
1
clove of garlic, minced finely, in
1
tbsp olive oil
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Add
and brown breaking apart with fork:
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1 lb
(450g) lean ground beef
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Stir
in:
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1
cup mushrooms, sliced
225
ml tomato sauce
150
ml tomato paste
1
tsp salt
1
tsp oregano*
¾
cup (approximately) water
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Simmer
15 minutes.
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CHEESE MIXTURE:
In a
mixing bowl, stir all together until well combined:
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1
cup cottage cheese, creamed
1/3
cup parmesan cheese, grated
1
egg, slightly beaten
1
tbsp olive oil
1
tsp salt
280
g pkg frozen spinach*, thawed, very well-
drained and chopped finely. |
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ASSEMBLY:
Layer
in a 9 X 13 pan:
Top
with:
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1/3
sauce
one
layer pasta
1/3
sauce
one
layer pasta
cheese
mixture
one
layer pasta
1/3
sauce
170
g pkg sliced mozzarella cheese
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Bake
20 to 30 minutes until cheese is melted and sauce is bubbling hot.
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FoodNotes:
*
May substitute basil according to your preference.
*
May omit spinach.
Drain
pasta and mix with ice-cubes or rinse with cold water to prevent further
cooking.
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