"No More Boiling" Lasagna
Sauce: (note: you can substitute a 30 oz can of spaghetti sauce for the tomato
sauce and basil)
1 pound hamburger
1 tsp. dried basil (or fresh if you have it)
1 large onion, diced
2 cups mushrooms (optional)
1/4 teaspoon garlic powder ( I use 3 or 4 cloves of fresh minced)
1 cup water
30 oz. can tomato sauce
In a large skillet over medium-high heat, cook meat, stirring, until lightly browned. Drain off grease. Add onion and garlic powder, cook 3-4 minutes until tender. Stir in tomato sauce, basil, and water. Add mushrooms if desired.
2 cups cottage cheese (Note: Use a name brand. I used a generic
one once. It had a lot more water in it and made the filling very runny)
8 oz. shredded mozzarella cheese, divided
1 cup parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. black pepper
8 oz. lasagna noodles (10-12 noodles), uncooked
In a small bowl, combine cottage cheese, eggs, salt, and pepper.
Spoon 1 1/2 cups sauce into 13 x 9 x 2 inch pan; top with half the (uncooked) noodles, all of the cottage cheese mixture, half of the mozzarella, half of the Parmesan cheese,1 1/2 cup sauce and remaining noodles. Top with remaining sauce, mozzarella and Parmesan.
Cover tightly (I wrap in Heavy Duty foil) and bake in 350° oven for 45 minutes. Remove cover and cook for another 15 minutes. Let stand 15 minutes before serving.