Lady And Sons Lasagna Recipe 485

Steps:

• To make the sauce: In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves.
• Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
• Crumble the ground beef in a saucepan.
• Cook until no pink remains, then drain off the fat.
• Add the ground beef to the stockpot.
• Simmer for another 20 minutes.
• While the sauce simmers, cook the pasta according to the package directions.
• If the sauce is too thin for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and 1/4 cup cold water-- bring the sauce back to a boil and stir in the cornstarch mixture, stirring constantly.
• Remove the bay leaves.
• Preheat the oven to 350º F.
• Mix together the cottage cheese with the 1 beaten egg and the 1/2 cup grated Parmesan Cheese.
• To assemble the lasagna: Place a thin layer of sauce in the bottom of a 9" x 13" x 2" pan.
• Layer 1/3 each of noodles, cottage cheese mixture, Gruyere, Swiss and Cheddar Cheeses.
• Pinch off small pieces of cream cheese and dot over the other cheeses.
• Add another layer of sauce.
• Repeat layering 2 to 3 times, ending with sauce.
• This may be covered and refrigerated at this point.
• Bake for 20 minutes.
• Remove from oven and top with the Mozarella Cheese and continue to bake for another 10 to 15 minutes.
• Note: If the lasagna has been refrigerated, bake for 40 minutes total.
• Enjoy!

Steps:

• To make the sauce, spray a Dutch oven with nonstick spray and set over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until the meat browns, 3 to 4 minutes. Add the mushrooms, onion, bell pepper and garlic. Cook, stirring occasionally, until any pan juices evaporate and the vegetables are softened, about 10 minutes. Stir in the tomato sauce, diced tomatoes, water, parsley, herb seasoning, House Seasoning and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the sauce thickens slightly, about 20 to 25 minutes. Remove and discard bay leaves, if using. Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray. Meanwhile, cook the lasagna noodles according to package directions. Drain and rinse the noodles and lay them flat on wax paper or parchment paper. Cover the noodles with plastic wrap to prevent them from drying out. Combine the cottage cheese, parmesan cheese, egg, and egg white in a medium bowl until blended. Toss together the mozzarella, Gruyere, and cheddar cheese in a large bowl. Spread one-fourth of the sauce over the bottom of the baking pan. Top with 3 of the lasagna noodles. Spread half of the cottage cheese mixture, one-third of the mozzarella mixture, half of the cream cheese, and one-fourth of the sauce over the noodles. Repeat the layering once with 3 more noodles, the remaining cottage cheese mixture, the remaining cream cheese, one-third of the mozzarella mixture and one-fourth more of the sauce. Top with the remaining 3 noodles, the remaining sauce and the remaining mozzarella mixture. Cover loosely with a tent of foil and bake 30 minutes. Uncover and bake until the cheese melts and the lasagna is heated through and bubbling, 10 to 15 minutes longer. Test Kitchen Tip: To prevent the lasagna from sticking to the foil, spray the foil with nonstick spray before using it to cover the dish.