Post by MarieAlice on Jul 4, 2003 7:16:10 GMT -6
MOMMA T'S LASGHETTI
1lb. regular or thin spaghetti cooked al dente
1lb. lean ground beef, venison or turkey
1 med. onion chopped, 8 oz. sliced fresh mushrooms (optional)
32 oz. Chunky spaghetti sauce, homemade or commercial
2 16 oz containers cottage cheese, 16 oz shredded cheese, mozzarella or "pizza blend" 8 oz of parmesan cheese.
Tomato juice: 8 to 16 oz. depending on need for liquid.
Brown meat in large sauce pan add onion and mushrooms (if meat is very lean you may need to add a little oil) Remove from heat and add 1 cup sauce. Layer 1/2 of pasta in lasagna or 12 x 15 pyrex pan add meat sauce. Mix cottage cheese parmesan cheese and 1/2 cup sauce. layer on top of pasta. pour 16 oz of sauce on cheeses, add 1/2 of shredded cheese then remaining pasta and sauce, add tomato juice and top with rest of cheese bake 45 min at 350 degrees (cover with alum foil if excess browning) let cool 15 min. Serve with tossed salad and garlic rolls... yummy, reheated is even better!
1lb. regular or thin spaghetti cooked al dente
1lb. lean ground beef, venison or turkey
1 med. onion chopped, 8 oz. sliced fresh mushrooms (optional)
32 oz. Chunky spaghetti sauce, homemade or commercial
2 16 oz containers cottage cheese, 16 oz shredded cheese, mozzarella or "pizza blend" 8 oz of parmesan cheese.
Tomato juice: 8 to 16 oz. depending on need for liquid.
Brown meat in large sauce pan add onion and mushrooms (if meat is very lean you may need to add a little oil) Remove from heat and add 1 cup sauce. Layer 1/2 of pasta in lasagna or 12 x 15 pyrex pan add meat sauce. Mix cottage cheese parmesan cheese and 1/2 cup sauce. layer on top of pasta. pour 16 oz of sauce on cheeses, add 1/2 of shredded cheese then remaining pasta and sauce, add tomato juice and top with rest of cheese bake 45 min at 350 degrees (cover with alum foil if excess browning) let cool 15 min. Serve with tossed salad and garlic rolls... yummy, reheated is even better!