By Jolene Goodman | Lake Panorama Times
There are few things in life more comforting than a warm kitchen filled with the savory aroma of lasagna baking in the oven — any time of the year. It is the kind of smell that draws everyone in, pulling family members from each corner of the house to ask, “Is it ready yet?”
This hearty lasagna has become a true family favorite in our home. With rich layers of seasoned meat, creamy ricotta, tender pasta and plenty of melted cheese (I suggest adding more than what this recipe calls for), it is the ultimate comfort food. Lasagna is more than just dinner — it is a tradition. This dish has even been selected as our dinner for Christmas and Thanksgiving many years, as it truly is a treasured recipe — and the leftovers taste even better the next day. This recipe represents the simple joy in sharing something homemade and delicious with the people you love. I need to warn you, though, the sauce takes some time to cook, but it is well worth the wait. Enjoy!
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
Lasagna
Ingredients:
- 1 pound ground hamburger
- 1 cup chopped onion
- 3 garlic cloves, minced
- ¼ cup chopped fresh parsley, divided
- 1 28-ounce can whole tomatoes, undrained and chopped
- 1 14.5-ounce can Italian-styled stewed tomatoes, undrained and chopped
- 1 six-ounce tomato paste
- 1 eight-ounce can tomato sauce
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- Water to boil noodles
- 12 uncooked lasagna noodles
- 1 large egg white, beaten
- 2 cups cottage cheese
- ½ cup shredded parmesan cheese
- 1 15-ounce carton fat-free ricotta
- 2 cups shredded mozzarella cheese
Directions:
- Brown hamburger and drain grease. Set aside. In the same pan, coat with cooking spray, sauté onion and garlic for 5 minutes. Add beef back in. Add 2 tablespoons parsley, chopped whole tomatoes and next six ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for 15 minutes. Set aside.
- Boil water and cook noodles for 12 minutes or until “al dente.” Drain and set aside.
- Preheat oven to 350 F. In another bowl, combine 2 tablespoons parsley, egg white, cottage cheese, parmesan cheese and ricotta cheese.
- Spray a 9-inch by 13-inch pan with cooking spray and spread 1 cup tomato/beef mixture on the bottom of the pan. Place 3 noodles on tomato/beef mixture, top with half of cottage cheese mix; then 2 cups of tomato/beef mixture, and 2/3 cup of mozzarella. Repeat. Place another layer of noodles on top, then spread with remaining tomato/beef mixture.
- Cover with aluminum foil and bake for 1 hour. Then, sprinkle with 2/3 cup of provolone and bake uncovered for another 10 minutes. Take out of oven and let rest for 10 minutes.