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| Servings | 6 to 8 |
Submitted by: Jo Yarish Lot # 43
- 1 lb. ground beef
- 3/4 cup onion chopped
- 2 Tbs olive oil
- 1 can (28 oz.) Italian tomatoes
- 2 cans (6 oz.) each tomato paste
- 2 cups water
- 4 tsp. parsley chopped
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. pepper
- 1/2 tsp. oregano
- 8 oz. lasagna noodles
- 1 lb. cottage or ricotta cheese
- 8 oz. mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 3 hard boiled eggs sliced
- 2 cups zuchini thinly sliced
Servings:
Units:
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Submitted by: Jo Yarish Lot # 43
Servings:
Units:
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Instructions
- In large heavy pan, lightly brown beef and onions in oil. Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper and oregano. Simmer uncovered about 30 minutes. Mean while cook lasagna noodles as directed. In 9 1/2" X 13" baking pan spread about 1 cup of sauce, then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs and zucchini ending with sauce, mozzarella and Parmesan. Bake at 350 degrees for 40 - 50 minutes or until slightly browned and bubbling.
