Recipe#404

Servings: 12 - 14 servings
Pansize: large baking pan
Temperature: Oven 350 degrees
Recipe By:

INGREDIENTS

MEAT SAUCE:
2 lbs. beef, ground
1/2 lb onions, dry chopped
1/2 tsp. garlic, dry, minced
1 tsp. salt
3/4 tsp. pepper, black
2 tsp. oregano, ground
3/4 tsp. thyme, ground
3/4 tsp. pepper, cayenne
1/2 bay leaves, crumbled
2 - 14 1/2 oz cans whole tomatoes, crushed
3 - 6 oz. cans tomato paste
1 1/2 cups water
1/3 cup cheese, Parmesan, grated

FILLING:
3 eggs, whole, slightly beaten
1 2/3 cup (15 oz.) cottage cheese
1/3 cup cheese, Parmesan, grated
2 tbsp. parsley, fresh, minced

NOODLES
3/4 lb. Noodles, lasagna
3 qts water, boiling
1 tbsp. salt
1 tbsp. salad oil

8 oz. cheese, Mozzarella, thinly sliced
Cheese, Parmesan, grated

INSTRUCTIONS

MEAT SAUCE:
Saute beef with onions and garlic; drain excess fat. Add seasonings; continue to cook 5 minutes longer. Add tomatoes, tomato paste, water and Parmesan cheese. Stir to blend well; cover and simmer 1 hour.

FILLING:
Combine eggs, cheese and parsley. Mix well; set aside for use when panning lasagna.

NOODLES:
In a pot add 3/4 qts. water; heat to boiling, add salt and 1 tbs. of salad oil. Stir frequently. Cook about 15 minutes or until tender. Stir occasionally. Do not overcook. Drain and wash in cold water until they no longer stick together.

Follow panning instructions. Bake until top is bubbling, about 1 hour. Let stand 15 minutes before cutting to allow sauce to firm.

PANNING INSTRUCTIONS:
Layer 1: meat sauce
Layer 2: noodles, flat and in rows
Layer 3: filling
Layer 4: sliced Mozzarella cheese
Layer 5: meat sauce
Layer 6: Noodles, flat and in rows
Layer 7: filling
Layer 8: sliced Mozzarella cheese
Layer 9: Noodles, flat and in rows
Layer 10: meat sauce
Layer 11: Sprinkle with Parmesan cheese.