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Serves:10
2 C. Mozzarella Cheese
1/2 C. Parmesan Cheese
15 oz,. Ricotta Cheese
16 oz. Large Curd Cottage Cheese
2 Eggs
1 lb. Hamburger
1/2 to 1 Onion (chopped)
1/4 t. Minced Garlic
1/4 t. Onion Salt
1 small can Mushrooms (chopped fine)
1 can Olives (chopped fine)
1 small can Tomato Sauce
1 qt. Jar Tomatoes (blended)
1 pkg. Spaghetti Seasoning
1 C. Water
1 pkg (12 oz.) Lasagna Noodles
1/2 C. Parmesan Cheese
15 oz,. Ricotta Cheese
16 oz. Large Curd Cottage Cheese
2 Eggs
1 lb. Hamburger
1/2 to 1 Onion (chopped)
1/4 t. Minced Garlic
1/4 t. Onion Salt
1 small can Mushrooms (chopped fine)
1 can Olives (chopped fine)
1 small can Tomato Sauce
1 qt. Jar Tomatoes (blended)
1 pkg. Spaghetti Seasoning
1 C. Water
1 pkg (12 oz.) Lasagna Noodles
1. In a medium bowl combine 1 C. Mozzarella cheese, 1/4 C. Parmesan cheese, ricotta cheese, cottage cheese and eggs. Set aside.
2. In a large cast iron pot make spaghetti sauce: brown hamburger meat and drain fat; add onion and garlic and cook until they turn opaque; add mushrooms, olives, tomato sauce, blended tomatoes, spaghetti seasoning, water and onion salt (sprinkle on).
3. In a 9x13 pan spread 1 1/2 to 2 C. meat mixture, top with one layer of noodles. Spread with half cheese mixture, then more meat sauce and another layer of noodles. Spread the rest of the cheese mixture, add another layer of noodles and top with meat mixture. Sprinkle 1 C. Mozzarella cheese and 1/4 C. Parmesian cheese on top.
4. Bake at 425 degrees with a lid for 60 minutes.
