LASAGNA

LASAGNA SAUCE

HEAT 5 QT. POT UNTIL HOT & ADD          

        1       POUNDS         HAMBURGER

        2      OZ                     PEPPERONI     ½” DICE

BROWN, DRAIN, MOVE BEEF TO THE SIDE & ADD TO THE CENTER

        1       TBS                  OIL

        1       LG.                   ONIONS        ¼” DICE          

SWEAT FOR 2 MINUTES & ADD

        1-2   CLOVES          GARLIC           MINCED

SWEAT FOR 1 MINUTES

ADD

        2      28 OZ CAN     TOMATO SAUCE

        1/2   TS                     BLACK PEPPER

        1/2   TS                     SALT

        1       TBS                 OREGANO LEAVES

SIMMER FOR 1 HOUR – STIR OFTEN

YOU’RE DONE WITH SAUCE

COOK NOODLES

BRING A LARGE POT OF SALTED WATER TO A BOIL & ADD

        1       POUND            LASAGNA NOODLES

        BOIL UNTIL AL DENTE      7 MINUTES

        DRAIN & COOL IN A BOWL OF ICE WATER

THIS WILL KEEP NOODLES FROM EXPANDING TOO MUCH

ASSEMBLE LASAGNA

YOU WILL NEED

1                    9X13X3 CAKE PAN – MUST BE 3” DEEP

1       POUND            MOZZARELLA CHEESE         SHREDDED

                WE USE WHOLE MILK MOZZARELLA CHEESE, THE ONLY PLACE WE CAN FIND IT IS AT WAL-MART

          1       CUP                  PARMESAN CHEESE     SHREDDED

        1       POUND            COTTAGE CHEESE

OIL OR SPRAY BOTTOM OF PAN

          ½      CUP                  LASAGNA SAUCE

        3      COOKED           LASAGNA NOODLES

        ½      CUP                  LASAGNA SAUCE

        5      COOKED           LASAGNA NOODLES  
                                                   USE BROKEN NOODLES

        ½      CUP                  LASAGNA SAUCE

        3      COOKED           LASAGNA NOODLES

        ½      CUP                  LASAGNA SAUCE

        3      COOKED           LASAGNA NOODLES

        1       CUP                  LASAGNA SAUCE

        1/3   OF                     COTTAGE CHEESE

        1/3   OF THE             MOZZARELLA CHEESE

        3      COOKED           LASAGNA NOODLES

        REST OF                   LASAGNA SAUCE

        REST OF                   COTTAGE CHEESE

          REST OF                   MOZZARELLA CHEESE

        1       CUP                  PARMESAN CHEESE

BAKING LASAGNA

PRE HEAT OVEN TO 375 DEGREES

PLACE COVERED LASAGNA IN CENTER OF OVEN

BAKE COVERED LASAGNA FOR 60 MINUTES

REMOVE COVER & BROWN TOP – 10-15 MINUTES
           LASAGNA SHOULD BE BUBBLING ALONG THE SIDES

REMOVE FROM OVEN & LET SET FOR 15-20 MINUTES

ENJOY!!