Old family recipe - a dinner you'll want to make again and again.
Sauce 2 tbsp olive oil 1 cup minced onion (1 large onion) 1 clove garlic, crushed 1 lb ground beef (I prefer lean) 28 oz can of diced tomatoes 8 oz can of tomato sauce 6 oz can of tomato paste ½ cup red wine 2 tbsp Worcestershire sauce 1 tsp salt ½ tsp onion powder ½ tsp garlic powder 1 tsp sugar 1 tsp dried oregano 1 tsp dried basil Few drops of tabasco sauce (optional) Casserole 2 cups cottage cheese Shredded mozzarella cheese ½ box lasagna noodles (I use oven-ready) Parmesan cheese | Heat oil in heavy skillet over medium heat, add onion and garlic and sauté until pale golden. Stir in the beef and cook, stirring until browned. Add remaining ingredients in order listed, mixing well. Cover and simmer over low heat for about 1 hour until sauce is thickened and flavours blended. Allow sauce to cool slightly before assembling casserole. Assembling Casserole: Spread a thin layer of sauce on the bottom of a 3qt. casserole dish (9x13 baking dish), cover sauce with a layer of lasagna noodles. Spread layer of sauce over noodles. Dot with spoonfuls of cottage cheese and a sprinkling of parmesan. Cover with sprinkling of shredded mozzarella (thickness to your liking). Repeat for another layer, finishing with mozzarella cheese. Bake at 350 degrees for 30 minutes or until golden on top. Allow to cool 5 to 10 minutes before cutting into squares to serve. Serves 8. |