Serves 8 to 10.
Ingrediants
1 1/2 pounds ground beef
1/2 cup diced celery
1 green bell pepper, diced
1/2 cup chopped onion
1 teaspoon dried basil leaves, crumbled
1 teaspoon dried oregano leaves, crumbled
2 garlic cloves, finely minced
1 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can diced tomatoes with juice
2 (6-ounce) cans tomato paste
10 ounces lasagna noodles (9 noodles)
2 eggs
1 (24-ounce) carton cottage cheese
1 (15-ounce) carton ricotta cheese
2 tablespoons cup dried parsley
Salt and pepper to taste
1/2 pound mozzarella cheese, sliced
1 cup freshly grated Parmesan cheese
Method
In large skillet, brown ground beef over medium-high heat; drain. Add
celery, green pepper, and onions; cook until vegetables are tender. Add
basil, oregano, garlic, salt, and pepper and cook for 1 minute. Add tomatoes
and tomato paste. Bring to a boil; reduce heat and simmer. Meanwhile, cook
noodles according to package directions; drain. Preheat oven to 350*F (175*C).
Lightly grease a 13 x 9 x 2-inch baking pan; set aside. In a large bowl,
combine eggs, cottage and ricotta cheeses, and parsley; season to taste
with salt and pepper. Spread layer of 3 noodles in prepared baking pan.
Spread with half of cottage cheese mixture, then with a layer of 1/2 the
mozzarella slices, then 1/3 layer of meat sauce. Repeat with second layer.
Third layer ending with remaining meat sauce only. Sprinkle with Parmesan
cheese. Bake for 45 minutes; let stand 10 to 15 minutes before serving.