Meaty Lasagna
Source of Recipe
www.lotsarecipes.com
Recipe Link: http://www.lotsarecipes.com/beef/meatylasagna.htm Meat Sauce:
1 lb. ground beef
1 can tomato sauce
1/2 tsp. minced garlic
1 diced onion
fresh herbs (rosemary, oregano, thyme)
worchestershire sauce
tabasco sauce
salsa (optional)
Cheese Layer:
2 cups cottage cheese
2 cups cream cheese**
1 frozen pkg. spinach
1/2 cup mozzarella
1/2 cup fresh parmesan
1/2 diced onion
fresh herbs (rosemary, oregano, thyme)
1/2 cup chopped celery (optional)
**originally I started using ricotta cheese but found that I like the consistency of cream cheese better, not to mention the fact that it is MUCH cheaper to buy.
12 oven-ready or dry lasagna noodles or 1/2 pkg. fresh lasagna noodles
1/4 can tomato juice***
***I only add tomato juice if I am using oven-ready noodles. If I'm using fresh or dry noodles that I cook first, I omit it.
Preheat oven to 350 degrees. Bring to room temperature the cottage cheese, cream cheese and spinach. Brown ground beef with onions, garlic, worchestershire sauce and tabasco. Drain and return to pan. Add tomato sauce and bring to a slow boil. Turn element down to minimum.
Mix cottage cheese and cream cheese. Add spinach, onions, herbs and cheese. Mix well. I use my food processor.
In 9x12 pan pour enough tomato juice to cover the bottom. Layer lasagna noodles. If using salsa, spread on top of or in place of juice. Layer meat and cheese then noodles until reaching 3/4 of the way to the top of the pan. Finish layering with noodles, meat mixture, the rest of the tomato juice and end with grated mozzarella.
This recipe freezes well. I often intentionally make a double batch so that we have a future meal.
Tips to Ponder
To save time, cook a bulk package of ground beef and make meat sauce. With half the sauce make a lasagna and freeze the other half for future use in plastic zip bags.
If you want to make a complete lasagna and freeze, follow instructions but omit cooking time. Cover with plastic wrap and then aluminum foil. When you want to cook the lasagna, remove from freezer a day or so in advance and place in refrigerator until 1/2 hour before cooking time, remove plastic wrap and foil, place on the countertop to reach room temperature. Cover with tinfoil and cook as usual.
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