Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds ground beef

  2. 1/2 cup diced celery

  3. 1 green bell pepper, diced

  4. 1/2 cup chopped onion

  5. 1 teaspoon dried basil leaves, crumbled

  6. 1 teaspoon dried oregano leaves, crumbled

  7. 2 garlic cloves, finely minced

  8. 1 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 1 (16-ounce) can diced tomatoes with juice

  11. 2 (6-ounce) cans tomato paste

  12. 10 ounces lasagna noodles (9 noodles)

  13. 2 eggs

  14. 1 (24-ounce) carton cottage cheese

  15. 1 (15-ounce) carton ricotta cheese

  16. 2 tablespoons cup dried parsley Salt and pepper to taste

  17. 1/2 pound mozzarella cheese, sliced

  18. 1 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In large skillet, brown ground beef over medium-high heat; drain. Add celery, green pepper, and onions; cook until vegetables are tender. Add basil, oregano, garlic, salt, and pepper and cook for 1 minute. Add tomatoes and tomato paste. Bring to a boil; reduce heat and simmer. Meanwhile, cook noodles according to package directions; drain. Preheat oven to 350 °F (175°C) . Lightly grease a 13 x 9 x 2-inch baking pan; set aside. In a large bowl, combine eggs, cottage and ricotta cheeses, and parsley; season to taste with salt and pepper. Spread layer of 3 noodles in prepared baking pan. Spread with half of cottage cheese mixture, then with a layer of 1/2 the mozzarella slices, then 1/3 layer of meat sauce. Repeat with second layer. Third layer ending with remaining meat sauce only. Sprinkle with Parmesan cheese. Bake for 45 minutes; let stand 10 to 15 minutes before serving.


Send feedback