Mama Rose's Lasagna
July 28, 2012
"I wanted lasagna and didn't have alot of the ingredients that most recipes call for. So, I decided to make up one using what I had on hand. And if I say so myself it turned out pretty good ;). Now this is a very mild dish, so I think it would be very kid friendly. Both the stovetop and oven times have been figured into the cooking time.I know there are ALOT of steps in this but believe me, it's alot easier than it looks. Let " rest " for 10 minutes before serving.Submitted to " ZAZZ " on July 28th."
- Serving Size: 1 (720.7 g)
- Calories 923.7
- Total Fat - 43.7 g
- Saturated Fat - 18.4 g
- Cholesterol - 214.4 mg
- Sodium - 3117.3 mg
- Total Carbohydrate - 64.6 g
- Dietary Fiber - 9.2 g
- Sugars - 19.4 g
- Protein - 66.9 g
- Calcium - 1060.1 mg
- Iron - 5 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.7 mg
Preheat oven to 375 degrees.
In a large skillet over medium heat, the first seven ingredients along with 1 teaspoon of the garlic powder. Cook until meat is browned and veggies are tender.
Drain and return to skillet add spaghetti sauce stir well ,turn to low and simmer for 20 minutes.
While sauce is simmering, mix together eggs and cottage cheese.
In a lightly greased or sprayed 11x 8 inch baking dish,add 1/3 of the sauce.
Place 3 sheets of lasagna side by side,place 1/3 of cottage cheese/egg mixture over the lasagna.
Top with 1/3 of the Italian cheese blend, and sprinkle 1/4 cup of the parmesan/romano over that.
Mix together the remaining garlic powder and Italian seasoning, and sprinkle over the cheese.
Top with 3 more of the lasagna sheets side by side, top with another 1/3 of the cottage cheese/egg mixture.
Sprinkle with 1/3 more of the Italian cheese blend,spread 1/3 more of the meat mixture over the cheese.
Place the last 3 of the the lasagna sheets over the meat,top with the last of the cottage cheese/ egg mixture,with a slotted spoon add remaining meat over the cottage cheese /egg layer.
Top that layer with the remaining 1/3 of the Italian cheese blend, and sprinkle with the remaining 1/4 cup of parmesan/romano cheese.
Cover with foil and bake for 45 minutes, remove foil and bake for another 10 minutes or until cheese is light browned and bubbly.
Tips & Variations
No special items needed.