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| Betty's Lasagne
1 pound of lasagne noodles, cooked
6 tablespoons of butter or margarine
1/2 cup of chopped onion
1 1/2 teaspoon of garlic salad mix
one 2 pound can of tomatoes
three 16 ounce cans of tomato sauce
1/2 cup of dry bread crumbs
1 pound of lean ground beef
1/4 cup of milk
2 slightly beaten eggs
1 cup of grated Romano cheese
1/2 cup of finely chopped parsley |
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3 teaspoons of salt
1/4 teaspoon of pepper
1 cup of water
1 tablespoon of sugar
1 teaspoon of dried basil
2 teaspoons of oregano
1/2 teaspoon of garlic salt
1 large bay leaf
12 thin slices of mozzarella cheese
1 1/2 pound of cottage cheese
Melt 4 tablespoons of butter in a large saucepan. Add onions and sauté. Add salad dressing mix, tomato sauce. Simmer while preparing other ingredients. Meanwhile, combine beef, bread crumbs, eggs, milk, 1/4 cup of the Romano cheese, 1/4 cup of the chopped parsley, 1 teaspoon of salt and the pepper. Mix very well. Brown in remaining butter in a skillet. Then add meat to the tomato mixture. Mix in water, sugar, remaining 1/4 cup of chopped parsley, basil, oregano, garlic salt, bay leaf, 1/4 cup Romano cheese and remaining 2 teaspoons of salt. Simmer for 45 minutes to 1 hour. Pour 1 cup of sauce into each of two 9 x 13" baking dishes. Cover each with layer of drained noodles, 3 slices of mozzarella cheese, part of the cottage cheese and 2 tablespoons of grated cheese. Cover with sauce. Repeat another layer, ending with sauce. Sprinkle with Romano cheese. Bake in 350ºF. oven for 45 minutes to an hour. |
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