Why I Love This Recipe
This recipe makes two 9 x 13 pans of lasagna. I bake one and freeze one for another day.
Ingredients You'll Need
24 uncooked lasagna noodles
28 oz, tomato sauce (homemade spaghetti sauce or bottled), divided
1-1/2 lb. hamburger
3 minced cloves of garlic
1 cup chopped onion
3 eggs, lightly beaten
1-450 to 500 gr. tub of cottage cheese
1 lb. or more of Mozzarella cheese (shred 3/4 of the cheese) and slice the remainder
1/2 cup shredded Parmesan cheese
Cook the lasagna noodles as per package directions. (Leave noodles in cold water so that they don't dry out while preparing the rest of the ingredients.)
Brown the hamburger breaking it up while cooking.
Spoon off most of the juices.
Transfer cooked hamburger to a large bowl.
Saute the onions in the remaining meat juice.
Add cooked onions and the garlic to hamburger.
Add the beaten egg, all but one cup of the sauce, cottage cheese, Parmesan and the shredded Mozzarella.
Divide this mix into four equal amounts.
Put the first fourth into the two pans equally and spread. It will not totally cover the pan. Place 3 of the cooked noodles on top of this. Spread the fourth of the mix as best as you can on top and then put on this 3 more noodles in each pan.
Repeat with the last two fourths and the remaining noodles.
You will have four layers of noodles in each pan.
Spoon the remaining one cup of sauce over the top of the noodles.
Place the Mozzarella cheese slices over the top layer equally between the two pans.
Bake at 350º for 1 hour.