"MOMPEAGRAM" > wrote in
news:1123545118.7689fdf7b074713cc29d4000216bf3cc@t eranews:

> I make up big batches and freeze them in 8" sq pans. Here's my
> recipe.
>
> -= Exported from BigOven =-
>
> Helen's Favorite Lasagna
>
> Recipe By:
> Serving Size: 24
> Cuisine:
> Main Ingredient:
> Categories: Pasta, Points, Main Dish
>
> -= Ingredients =-
> 2 lb Lean ground beef
> 2 lg Onion ; s
> 4 md Garlic clove ; s
> 60 oz Canned tomato sauce
> 2 c Canned tomato juice
> 2 ts Basil
> 1500 g 1% low-fat cottage cheese
> 3 lg Egg ; s
> 1/2 ts Black pepper
> 1 lb Dry lasagna noodles
> 1/4 lb Parmesan cheese
> 6 cups mozzarella
> Cheese
> 4 c Mushrooms
>
> -= Instructions =-
> This makes 4 8X8 aluminum cake pans of lasagna with 6 servings each.
> Spray the pans with olive oil pam. DO NOT COOK THE LASAGNA NOODLES!
> 1. In a large skillet over medium heat, cook meat, stirring until
> lightly browned. Add onion and garlic and cook 3 minutes. Stir in
> Tomato sauce, mushrooms, tomato juice and basil. Bring to boil.
> reduce heat and simmer 5 minutes. 2. In a small bowl combine
> cottage cheese, egg, 1 1/2 cup parmesan and pepper. 3. Spoon 1 1/2
> ladle of sauce into each of 4 pans; top with 1 layer of UNCOOKED
> lasagna, 1/2 the ricotta mixture, 1 cup of mozzarella, 1 1/2 cups
> sauce, then repeat ending with remaining lasagna. Top with remaining
> sauce, mozzarella and parmesan. 4. Cover tightly with foil. Bake in
> 350 oven 45 minutes. Remove foil; bake 15 minutes longer or until
> lightly browned. Let stand 15 minutes before serving. POINTS per
> serving | 8 Categories: Pasta Recipe & MM by H Peagram
> November 18, 2001
>
>
>
> ** This recipe can be pasted directly into BigOven. BigOven.com ID=
> 157895 **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **


Helen,

Can we all just come over for breakfast lasagna, tomorrow?



Andy