Thursday, September 16, 2010

Blue Ribbon Lasagna

While I am not Italian, this recipe is a family-favorite dish. It has been shared, devoured, and enjoyed by many a visitor in my childhood home. The sauce. is. amazing. It would be great served with any type of pasta, in my opinion, but also combines perfectly with the cheesy, saucy, pasta-y layered perfection that is lasagna. This dish isn't labeled Blue Ribbon for nothing!


1-1 1/2 lb. ground beef
1 onion, chopped
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 bay leaves
2 teaspoons oregano
2 Tablespoons parsley flakes
2 Tablespoons basil
2 cloves garlic, minced
1 teaspoon salt
9 lasagna noodles, cooked
1 pint (2 cups) cottage cheese
2 eggs
2 cups monterey jack cheese, grated
2 cups mozzarella cheese, grated


Brown beef. Add onions and cook until they are transparent. Add tomatoes, tomato sauce, tomato paste, bay leaves, oregano, parsley, basil, garlic, salt, and pepper. Bring to a boil. Reduce heat and simmer 1-2 hours, until sauce is thickened. 

While sauce is simmering, cook noodles. Drain and let dry. 

Heat oven to 350 degrees. When sauce is ready, begin assembly of the dish. Mix cottage cheese and eggs together. In a 9x13 inch pan layer cooked noodles, meat sauce, cottage cheese mixture, jack and mozzarella cheeses. Repeat layers three times. 

Bake for 45 minutes and enjoy!  

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