Lasagna

Lasagna

From: Betty Crocker

1lb. ground beef
3/4 cup onion, chopped
1 clove garlic, minced
1 (1 lb.) can whole tomatoes
1 (15 oz.) can tomato sauce
2 Tbs. parsley
2 Tbs. sugar
1 tsp. salt
1 tsp. basil leaves
3 cups cottage cheese
1 cup freshly grated parmesan, divided
1 Tbs. parsley
1 1/2 tsp. salt
1 tsp. oregano
1 (8 oz.) pkg. lasagna noodles(pictures are some homemade noodles- I swear the recipe is coming soon.)
3/4 lb. mozzarella, shredded

Cook and stir ground beef, onion and garlic in a lg. saucepan until meat is browned and onion is tender. Drain fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 2 Tbs. parsley, the sugar, 1 tsp. salt and the basil. Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 1 hour or until mixture is the consistency of spaghetti sauce.

Heat oven to 350 degrees.

Mix together the cottage cheese, 1/2 cup parmesan, 1 Tbs. parsley, 1 1/2 tsp. salt and the oregano.

Reserve 1/2 cup of the meat sauce for a thin top layer. In a 9x13 pan, put a thin layer of meat sauce. Then layer noodles, meat sauce, mozzarella and the cottage cheese mixture ending with a layer of mozzarella. Sprinkle 1/2 cup of the parmesan on top. Bake for 45 minutes.