Ingredients Jump to Instructions ↓

  1. 1 Tomato sauce

  2. 500 Canned tomatoes

  3. 2 Onions (medium)

  4. 8 Garlic

  5. 250 Black olives - drained

  6. 250 Green olives - drained

  7. 250 Mushrooms -

  8. 1 Broccoli -

  9. 450 Mozzarella cheese

  10. 450 Other cheese - (cheddar, swiss, jack, etc.)

  11. 500 Cottage cheese

  12. 25 Parsley -

  13. 250 Spinach

  14. 3 Eggs

  15. 1 Lasagna noodles - (approximately 2 boxes)

  16. Italian spices - to taste

Instructions Jump to Ingredients ↑

  1. Sauce: Put tomatoes and tomato sauce in large pot over low heat. Press garlic, add. Chop onions, olives, mushrooms, and broccoli, add. Add spices to taste. Simmer covered over low heat until the whole tomatoes have merged with the rest of the sauce and you can no longer tell where one begins and the other ends.

  2. Cheese: Grate the cheeses and mix. Add eggs, parsley, and spinach, mix well.

  3. Building the lasagna: In a lasagna pan, put in just enough sauce to cover the bottom of the pan. Make a layer of noodles. Using about half of the available cheese mixture, make a layer of cheese. Another layer of noodles. Cover the noodles with sauce, the important thing being to make sure all noodles have at least some sauce on them. Another layer of noodles. Use the rest of the cheese mixture and make a layer of cheese. Put down the last layer of noodles, then use the remaining amount of sauce, or as much as possible, and cover the noodles in sauce.

  4. Bake at 190 FC for 45 minutes.


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