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Easy Lasagna for a Crowd

Source of Recipe

Pat Irvin


List of Ingredients

SAUCE:
2 1/2 pounds lean ground beef
1/4 cup dried parsley flakes
3 medium onions
1/8 cup sugar
1 clove garlic, minced
2 pounds canned tomatoes with liquid, chopped
2 teaspoons Italian seasoning
30 ounces tomato sauce

CHEESE FILLING:
6 cups creamed cottage cheese
2 teaspoons italian seasoning
1 cup grated Parmesan cheese
16 ounces lasagna noodles
2 tablespoons dried parsley flakes
1 cup grated Parmesan cheese
1 teaspoon salt
1 1/2 pounds shredded mozzarella cheese


Recipe


Meat sauce: Brown ground beef, onions, and garlic in Dutch oven or large electric skillet; drain off fat. Stir in chopped tomatoes (including liquid), tomato sauce, 1/4 cup parsley flakes, sugar, 1 tsp salt, and 2 tsp purchased mixed Italian seasonings. Heat until bubbling, stirring occasionally. Reduce heat and simmer uncovered on low heat about 45 minutes (consistency should be like a soup -- add water if necessary).

Cheese filling: In a bowl, mix cottage cheese, 1 cup Parmesan cheese, 2 TBSP parsley flakes, 1 tsp salt, and 2 tsp purchased mixed Italian seasonings. Assembly: Reserve 2 cups of meat sauce. Place a single layer of uncooked noodles in the bottom of each of two 13"x9"x2" pans, then layer in each pan 1/4 of meat sauce, 1/4 of shredded mozzarella cheese, and 1/4 of cheese filling. Add another layer of uncooked noodles, and repeat the layering of meat sauce, mozzarella cheese, and cheese filling. Top with reserved meat sauce and sprinkle with 1/2 cup Parmesan cheese. Bake 45 minutes. Soupy sauce will provide liquid to cook lasagne noodles -- trust me. Together, both pans yield about 16 healthy servings.