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LOCATION: Recipes >> Vegetarian >> EASY LASAGNA

Print this Recipe    EASY LASAGNA

1 1/2 quarts boiling water
1 1/2 teaspoons cooking oil
1 teaspoon garlic salt
8 ounces lasagna noodles
2 tablespoons butter
1/2 cup chopped onions
1/4 cup chopped green pepper
2 (8-ounce) cans tomato sauce
1/4 teaspoon oregano (dried)
1/2 teaspoon sweet basil (dried)
2 tablespoons chopped parsley
1/2 teaspoon monosodium glutamate [I've never used this]
1/4 teaspoon pepper
1 cup Swiss cheese strips (or 6 ounce package)
1 cup old-fashioned cottage cheese
1/3 cup Parmesan cheese

Add oil and garlic salt to boiling water. Drop in noodles. Cook
for 30 minutes over low heat. Drain. heat butter in saucepan; add
onion and green pepper. Cook until tender. Stir in tomato suace,
oregano, basil, parsley and pepper. Place layer of noodles in
9x9x2-inch baking dish. Top with 1/3 of the cheese strips, cottage
cheese and sauce. Repeat with two more layers.

For last layer, split 4 lasagna noodles in half and arrange around
edge of baking dish so that the curly sides lie near the top edge.
Tuck cut sides of noodles under top layer of noodles before adding
the last third of sauce. Sprinkle with Parmesan cheese. Bake in
preheated 350-degree oven 35 to 40 minutes.

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My modifications to the recipe.

I put a complete noodle around the 4 sides of the dish first, then
noodles on the bottom. Yes, its a little tricky, but if starchy
enough they'll stick to the dish. (Try scissors to cut noodles.)

I always add more onions and a clove or two of chopped garlic to
the sauce and perhaps more pepper. I like a spicy flavor, but
Also for Texans, I add a dash or two of some Tabasco sauce but leave
it off if kids are eating it.

I'm a rotten cook, and cook this because I like it so much, but I don't
have other people refuse to eat it. Takes about one hour of prep for
me. It can be frozen prior to cooking, but usually I just refrigerate
it overnight if cooking for guests.

Be sure to let it cool a little prior to serving as it won't be as
juicy then.

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