2 tb Oil 1/2 lb Mushrooms
2 ea Slices chopped bacon 1/2 c Water
2 ea Cloves crushed garlic 2 ts Salt
1 ea Chopped onion 1/4 ts Pepper
1 1/2 lb Lean ground beef 1/2 lb Mozzarella cheese
1/2 lb Chopped salami 2 ea Beaten eggs
1/2 ts Sweet basil 1/2 c Grated Parmesan cheese
1 tb Chopped parsley 1/2 lb Cooked lasagna noodles
2 ea 5 1/2 oz cn tomato paste 8 oz Cottage cheese
2 c Canned tomatoes
Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the
garlic. Add ground beef, salami, basil, and parsley. Brown well. Add
tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour
or until very thick. Season to taste with salt and pepper. Preheat oven
to 375F.
Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella.
Combine cottage cheese, egg and Parmesan cheese. Pour a layer of tomato
sauce in the bottom of dish. Cover with a layer of noodles and a layer of
the cheese /egg mixture, sprinkle with mozzarella. Repeat, ending with
sauce and a layer of mozzarella. Bake for 30 min.
Note: The flavor improves when lasagna is prepared a day in advance and
refrigerated until time for baking.
