Thursday, June 17, 2010

Recipe Time - Lasagna


Lasagna

3 pounds ground beef (I use venison)
1 large onion, diced
½ large head of garlic, diced
1 tbsp Italian Seasoning

32 oz Cottage Cheese
32 oz Ricotta Cheese
5 large eggs
1 tbsp Parsley
¼ tsp Italian Seasoning

1 (28 oz) can crushed tomatoes
2 (14 oz) cans diced tomatoes
2 (14 oz) cans tomato sauce
1 (6 oz) can tomato paste
¼ tsp anchovy paste
½ tsp garlic powder

2 boxes lasagna noodles

In large skillet cook onion 5 minutes, add garlic cook another 3 minutes. Add meat (if using beef, remove onion and garlic before adding meat) and brown. Drain if using beef and add onion and garlic back in. Add seasoning. Set mixture aside.

In large bowl combine cheeses, egg and seasoning. Mix well, set aside.

In large bowl combine tomatoes, pastes and seasoning.

Place ½ cup tomato sauce in bottom of pans. Layer noodles, beef mixture, and tomato sauce. Place another layer of noodles then add a layer of the cheese mixture. Continue alternating between beef layer and cheese layer, finishing with noodles on top. Cover with tomato sauce.

At this point the lasagna can be frozen until ready to use.

If baking immediately bake at 375 for 45 minutes, add shredded mozzarella cheese and bake for another 15 minutes. Remove from oven and let stand 20 minutes before cutting.

If frozen either thaw completely and bake as above or place covered, frozen lasagna in 375 oven for 2 hours. Remove cover and bake at 400 for another 30 – 45 minutes. Add shredded mozzarella cheese and bake another 15 minutes. Remove from oven and let stand 20 minutes before cutting.