Here's my mom's from-scratch recipe (except that the poor ol' broad used
noodles from a <gasp!> box, and used <gasp!> cottage cheese instead of
ricotta).

Having grown up with it, I personally prefer the texture of cottage cheese,
and I really dislike the pastiness of ricotta. And guess what? We're
allowed to use whichever ingredients we like when preparing a dish. We can
even leave things out, and it'll still be okay.

Anyway, here's Mom's recipe for a Midwestern type lasagna (I always catch
flack when I post this recipe - it'll be fun!) The lasagna is good.

* Exported from MasterCook *

Lasagna

Recipe By amsel in dis Dress
Serving Size : 18 Preparation Time :2:00
Categories : main dishes pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 tablespoon olive oil
2 cloves garlic -- pressed
1 large onion -- chopped
28 ounces crushed Italian tomatoes -- chopped
6 ounces tomato paste
1 teaspoon salt
1 teaspoon basil -- dried
1/2 teaspoon oregano -- dried
1 teaspoon fennel seeds
1 tablespoon worcestershire sauce
1/4 teaspoon pepper
1 medium bay leaf
2 dash tabasco sauce
9 lasagna noodles
1 1/2 lb mozzarella cheese, part skim milk
24 oz cottage cheese, dry curd
1/2 cup parmesan cheese

1. Brown ground beef. Drain, rinse with hot water, and drain again.
2. Heat olive oil in large sauce pan. Add garlic and onions and sauteed
over medium-low heat until onions are translucent.
3. Add ground beef, tomatoes, tomato paste, salt, basil, oregano, fennel,
worcestershire sauce, pepper, bay leaf, and tabasco to the sauteed garlic
and onion. Simmer one hour. Remove bay leaf.
4. Layer in 9 x 13-inch pan, coated on bottom with a small amount of
sauce, as follows:
3 NOODLES
1/3 of SAUCE
1/3 of MOZZARELLA CHEESE
1/3 of COTTAGE CHEESE (or RICOTTA)
4. Repeat layers twice more. Top with Parmesan cheese.
5. Bake at 350F for 60-90 minutes, until top is golden brown.
6. Allow to set for 10 minutes before cutting and serving. Cut three
slices the long way, then six across.

Cuisine:
"Italian"


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Per serving: 396 Calories (kcal); 13g Total Fat; (30% calories from fat);
29g Protein; 39g Carbohydrate; 42mg Cholesterol; 564mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates