About the Recipe
I've never tasted lasagna from any Italian restaurant that could rival this. My mother (Kay Jolley) has made this for countless neighbors and small group friends!
4 lbs. ground chuck
2 cloves garlic, minced
1 TBS whole basil/fresh oregano
1 1/2 tsp Salt
2 (1lb) cans tomatoes
2 (6oz) can tomato paste
16 oz lasagna noodles
2 eggs, beaten
3 (12 oz) package cream style cottage cheese
1 (12 oz) sour cream
6 green onions, chopped
1 TBS parsley flakes
1 tsp salt
1/2 tsp pepper
4 (8oz) pkg shredded mozzarella cheese
Preheat oven to 375.
Brown meat slowly; spoon off excess fat. Add next five ingredients.
Simmer uncovered for 30 minutes, stirring occasionally.
Cook noodles in large amount boiling salted water until tender. Drain, rinse.
Beat eggs; add remaining ingredients, except mozzarella.
Layer half the noodles into a 9x13 baking dish; spread with half the cottage cheese filling; add half the mozzarella cheese and half the meat sauce. Repeat.
Bake for 20 minutes covered with foil and an additional 10 minutes uncovered (or assemble early and refrigerate; bake 45 minutes).