Lasagna

Cooking from scratch has been a challenge and takes a bit more time than previously, but I have to say I’ve found some excellent recipes. Margaret Fortenberry, one of the other missionary ladies here, gave me her recipe for lasagna. It’s so delicious that I wanted to share it with each of you. I’m always open to new recipes, so send them my way if you have a good one.

Lasagna

You will need: 2 pounds ground beef (1 kg lean mince); 450g mozzarella cheese, grated; 2 x 250g cottage cheese; 1tsp. garlic; 2 x 410g peeled and diced tomatoes (this is 2 regular sized cans); 1 x 410g tomato puree/sauce (this is 1 regular sized can); 1 small can tomato puree; Lasagna noodles; 5 eggs; Italian seasoning (to taste); 1 tsp. salt; fresh chopped parsley (optional).

Instructions: Brown beef and drain. Add chopped tomatoes, salt, garlic, tomato puree, and italian seasoning. Cook until sauce thickens. Pour some sauce in bottom of 9x13” pan. Place noodles on top then more sauce. Sprinkle with parsley. Mix eggs and cottage cheese and place 1/2 of this over meat sauce. Place 1/2 of mozzarella cheese over this. Repeat, starting with noodles for 2nd layer. Bake at 350 degrees for about 45 minutes.