SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 460.0
  • Total Fat: 28.5 g
  • Cholesterol: 138.4 mg
  • Sodium: 1,536.0 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 29.0 g

View full nutritional breakdown of My Not Italian Mom's Lasagna calories by ingredient
Report Inappropriate Recipe

My Not Italian Mom's Lasagna

Submitted by: MCFHARPIST

Introduction

My mom, who was not Italian, made this dish and it is so delicious. Don't know where she got it, but her white anglo saxon children absoluted loved it! And we make it still, some fifty years later. My mom, who was not Italian, made this dish and it is so delicious. Don't know where she got it, but her white anglo saxon children absoluted loved it! And we make it still, some fifty years later.
Number of Servings: 8

Ingredients

    6 lasagna noodles
    2 tbsp oil
    2 cloves garlic, minced
    1 medium onion, chopped
    1 lb ground beef
    2 1/2 tsp salt
    1/4 tsp pepper
    1/2 tsp basil (or rosemary)
    1 tbsp parsley, minced
    2 six ounce cans tomato paste
    1 1/2 cups HOT water
    2 eggs, beaten
    1 pt cottage cheese, or 1/2 lb ricotta
    1/2 lb mozzarella or swiss cheese, sliced
    1/4 cup grated parmesan

Directions

Cook noodles. Heat oil and cook garlic and onion until soft. Add beef, seasonings, and cook until crumbly. Add tomato paste and hot water, and simmer 5 minutes. Set aside. Blend beaten eggs with cottage cheese in bowl. In baking dish (9x13x2) put a thin layer of meat sauce (very thin, just so it won't stick after it's cooked), half the noodles (3), all the cottage cheese mixture, and half of the sliced mozzarella. Now spread out half of the meat sauce, the rest of the noodles (3), the other half of the meat sauce, and the other half of the mozzarella slices. Sprinkle with parmesan. Bake in 350 degree oven for 30 minutes. Cool for ten minutes before serving. Serving Size: makes 8 servings






Great Stories from around the Web


Rate This Recipe