Arnett's Acres
Lasagna | November 2013

I love Lasagna. Tomato sauce, spices, meat, and lots of mozzarella cheese...yep, life is good with lasagna and garlic bread in the oven.





2 pounds ground beef, lamb, venison, or pork
1-2 cloves garlic, minced
1/2 onion, diced
1 tablespoon whole basil
1 tsp salt
1 - 1 pound can diced tomatoes
2 - 6 ounce cans tomato paste
10 ounces lasagne noodles
2 eggs
3 cups small curd cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons parsley flakes
1/2 teaspoon pepper
2 pounds mozzarella cheese, grated

1. Brown the meat, drain fat.

2. Add the garlic, onion, basil, salt, diced tomatoes, & tomato paste. Add 1 cup of water. Simmer 15 minutes stirring occasionally.

3. Cook the noodles in plenty of boiling salted water until tender. Drain and rinse in cool water.

4. Beat the eggs with the rest of the ingredients except the mozzarella cheese.

5. In a 13x9 inch dish, layer the ingredients - beginning with the noodles on the bottom, then the 1/2 of the egg mixture, the 1/2 of the mozzarella cheese, and then 1/2 of the meat sauce. Repeat the layering processess in the same order.

6. Bake at 375˚ for 30 minutes. Let stand a bit before serving, it will hold it's cut shape better when allowed at least 10 minutes of standing time.


Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

Copyright Arnett's Acres 2012 - Permission must be granted in writing to reuse any items/articles from this site in print or digitally.