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meaty lasagna


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Serves | Prep Time | Cook Time

Ingredients

1 box barilla lasagna noodles (NOT no boil)
1 jar newman’s own tomato basil sauce
2 jars newman’s own roasted garlic sauce
4 lbs 93-96% beef
16 oz mushrooms = 2 cartons ( I get the pre washed and cut)
3 cups onion (Chopped Vidalia)
4 cloves garlic minced
3/4 of a 6 oz can of whole black pearl olives chopped
1 24 oz container low-fat small curd cottage cheese
2 tbsp garlic powder
1/2 box cream cheese
cheddar/mozzarella cheese for top (as much as you like)


This is my version on my grandma's lasagna. It has been a great comfort food for years.


Lasagna


1 box barilla lasagna noodles (NOT no boil)


1 jar newman’s own tomato basil sauce


2 jars newman’s own roasted garlic sauce


4 lbs 93-96% beef


16 oz mushrooms = 2 cartons ( I get the pre washed and cut)


3 cups onion (Chopped Vidalia)


4 cloves garlic minced


3/4 of a 6 oz can of whole black pearl olives chopped


1 24 oz container low-fat small curd cottage cheese


2 tbsp garlic powder


½ box cream cheese


cheddar/mozzarella cheese for top (as much as you like)


Directions


Boil noodles until cooked.


Saute onions in pan with olive oil. Once translucent, add garlic and 1 ½ carton mushrooms being carful not to burn garlic. Salt and pepper to taste. Add beef to mixture and brown. Once beef is almost cooked add sauce garlic powder and 2/3 of olives. Simmer for 10-15 min, then turn off heat. Add Cottage cheese. Alternate layers of meat and 3 layers of noodles beginning and ending with meat mixture. Sprinkle leftover mushrooms and olives on top. Cut cream cheese into cubes and stagger on top. Sprinkle desired amount of cheese and cook in oven for 30-45 min on 400-425. If making ahead of time refrigerate and bake on 325-350 for 45min -1 hour.


Enjoy


Pairs Well With


Notes

This is my version on my grandma's lasagna. It has been a great comfort food for years. Enjoy

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