Pasta, Potatoes, & Rice Lasagna Supreme Serves 8 to 10 16-ounce package lasagna noodles 1 pound ground beef 1 clove garlic, chopped 1 small onion, chopped 2 6-ounce cans tomato paste 16 ounces diced tomatoes, undrained 1 teaspoon salt 1½ cups water 1 tablespoon dried basil 1 teaspoon dried rosemary 2 bay leaves 2 large eggs, lightly beaten 2 cups cottage cheese 8-ounce carton sour cream 2 tablespoons dried parsley or 1/4 cup fresh parsley, chopped 1 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded Cheddar cheese, divided 10 ounces Mozzarella cheese, grated
Cook lasagna noodles according to package directions. Drain and set aside. Cook ground beef, garlic, and onion in a large skillet over medium heat until meat is browned, stirring until meat crumbles. Drain well. Wipe pan drippings from skillet with a paper towel. Combine tomato paste with next 6 ingredients in skillet; stir in meat. Bring to a boil, stirring occasionally; reduce heat and simmer, uncovered, for 1 hour and 15 minutes, stirring often. Remove and discard bay leaves. Combine eggs and next 5 ingredients; set aside. Arrange 4 lasagna noodles in bottom of a lightly greased 13” x 9” x 2” baking dish. Layer with 13⁄ of meat mixture, egg mixture, and Cheddar and 8 ounces Mozzarella cheeses. Repeat layers twice, using all noodles. Bake at 375 degrees for 35 to 40 minutes or until bubbly. Spread remaining 2 ounces Mozzarella cheese on top; bake an additional 5 minutes. Let stand 10 minutes before serving. Note: to make an extra one to freeze, prepare half of lasagna in an 8” square aluminum pan; freeze, unbaked, up to 2 months.To bake, thaw in refrigerator for 24 hours; let stand at room temperature for 30 minutes. Bake at 375 degrees for 35 to 40 minutes; add Mozzarella cheese to top and bake an additional 5 minutes. Karen Gunter 130