Sally's Lasagna

From The OFA Recipes for Every Season

Pasta Recipes

Yield: 6 to 8 servings

• 1 pound ground beef
• 3/4 cup chopped onion
• 2 tablespoons olive oil
• 1 can (28 ounces) Italian tomatoes
• 2 cans (6 ounces each) tomato paste
• 2 cups water
• 4 tablespoons chopped parsley
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano leaves
• 8 ounces lasagna noodles
• 1 pound cottage cheese
• 8 ounces mozzarella cheese, shredded
• 1 cup grated Parmesan cheese
• 3 hard-boiled eggs, sliced
• 2 cups thinly sliced zucchini

In a large, heavy pan, brown beef and onion in the oil. Add remaining 8 sauce ingredients and simmer, uncovered, for about 30 minutes. Cook lasagna noodles as directed. In a 13x9-inch pan, spread about 1 cup of sauce. Then layer noodles, sauce, cottage cheese, mozzarella, Parmesan, hard-boiled eggs, and zucchini, ending with sauce, mozzarella, and Parmesan. Bake at 350 degrees F for 40 to 50 minutes, until bubbling.

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