This is the first time I've made lasagna on my own. It's a week for kitchen milestones obviously. The big ones, too. My most recent kitchen milestone was cooking with dried beans and ham hocks.
Grandma Kate makes a mean lasagna, it's a proven fact. It's simple, classic, straightforward, and always good. So I figured it was my best shot at a successful lasagna. And it was quite tasty, despite us having to judge it on a (literally) sliding scale.
Served with a nice fresh green salad, it was a delightful meal!
Grandma's Easy Lasagna
8 oz lasagna noodles, cook according to package and drain
Meat Mixture: Brown the ground beef, then add the tomato sauce through ground black pepper. Remove from heat.
2 lbs ground beef, browned
2 15 oz cans tomato sauce
4 tsp sugar
1 tsp salt
1/2 tsp garlic salt
1 tsp oregano
1/2 tsp ground black pepper
Cheese Mixture: Combine the following ingredients.
16 oz cottage cheese
8 oz shredded mozzarella
1/2 c dairy sour cream
1/3 c grated Parmesan cheese
1/2 c sliced green onions (use whole onion)
1/2 c chopped green peppers
1/2 tsp garlic powder
1 tsp dried Italian seasoning
Spread half the lasagna noodles in a greased 9x13 baking dish. Top with 1/3 of the meat mixture. Spread all the cheese mixture on next. Top with remaining lasagna noodles and remaining meat sauce.
Bake 40 minutes at 375 or until edges are bubbling. Let stand 10 -15 minutes before serving.
P.S. This is why I don't make layered recipes more often. The kitchen becomes a danger zone.