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LASAGNE

4 oz lasagne noodles (8 noodles)
1/2 lb ground beef
1 1/2 cups thick spaghetti sauce
2 eggs
1 cup cottage cheese
3 tbsp minced green onion
1 tbsp minced parsley
3/4 tsp salt
1/2 lb Mozzarella cheese, thinly sliced
1/4 cup shredded Parmesan cheese

Cook noodles according to package directions adding 1 tbsp butter
or oil to water; drain.

Brown beef, breaking into pieces; drain excess fat.

Cover bottom of 11 x & x 2" baking dish with thin layer of sauce;
add beef to remaining sauce.

Beat eggs in medium bowl; blend in cottage cheese, green onion,
parsley and salt.

In baking dish, layer in order half the following: noodles, cottage
cheese mixture, Mozzarella slices and sauce. Repeat with remaining
ingredients. Top with Parmesan cheese. At this point, lasagne
may be baked or it may be covered and refrigerated for one or two
days.

Bake at 350 degrees 30 to 35 minutes (slightly longer if refrigerated)
or until bubbly. Let stand 10 minutes before serving.


Spaghetti Sauce:

3 cloves garlic, minced
3 tblsp olive oil
29 oz can tomato puree
12 oz can tomato paste
36 oz water (3 tomato paste canfuls)
1 tsp salt
1 tsp brown sugar
1 tsp basil
1/2 tsp oregano
1/4 tsp tarragon

Saute garlic in olive oil.

Add remaining ingredients and simmer, uncovered, 1 1/2 hours,
stirring every 30 minutes.

Makes about 6 cups.

Note:

If you like a wet lasagne, double the amount of sauce called for
in the recipe; also double the cottage cheese mixture and the
mozzarella cheese, and put it all in a 13x9x2-inch pan.

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