Coach's Wife Life
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!
Ingredients
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
Preparation
Step 1
Preheat oven to 375.
Step 2
Brown meat slowly; spoon off excess fat. Add next five ingredients.
Step 3
Simmer uncovered for 30 minutes, stirring occasionally.
Step 4
Cook noodles in large amount boiling salted water until tender. Drain, rinse.
Step 5
Beat eggs; add remaining ingredients, except mozzarella.
Step 6
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.
Step 7
Bake for 20 minutes covered with foil and an additional 10 minutes uncovered (or assemble early and refrigerate; bake 45 minutes).