Source: back of Catelli Lasagna Noodle box
Rating: 9/10
1 medium onion, minced
1 clove garlic, minced
2 tbsp (25 ml) olive oil
1 lb (500 g) ground beef
1 can 280 ml (10 oz) can sliced mushrooms
1 can 225 ml (8 oz) can Catelli tomato sauce
1 can 150 ml (5 1/2 oz) can tomato paste
2 tsp (10 ml) salt (I only use half the amount)
1 tsp (5 ml) oregano
¾ cup (175 ml) water
1 egg, slightly beaten
1 1 - 280 g (10 oz) package frozen chopped spinach (optional)
1 cup (250 ml) creamed cottage cheese
⅓ cup (75 ml) grated Parmesan cheese
1 500 g package Catelli Lasagne, cooked and drained
1 170 g (6 oz) package sliced Mozzarella cheese
1
Saute onion and garlic in half the oil; add ground beef and brown, breaking it apart with fork. Stir in mushrooms with liquid, tomato sauce, tomato paste, half the salt, oregano and water. Simmer 15 minutes.
2
Combine egg, spinach which have been thawed and thoroughly drained, cottage cheese, Parmesan cheese, remaining oil and salt. Spread 1/3 of meat sauce in a 22 cm x 33 cm (9 x 13) baking dish. Cover with 1/3 of lasagne. Alternate another 1/3 of sauce and lasagne. Spread cottage cheese mixture over and cover with remaining lasagne and sauce. Arrange Mozzarella cheese on top and bake at 180 C (350F) 20 to 30 minutes. Let stand for about 5 minutes before serving.
3
About 8 servings.
Ingredients
1 medium onion, minced
1 clove garlic, minced
2 tbsp (25 ml) olive oil
1 lb (500 g) ground beef
1 can 280 ml (10 oz) can sliced mushrooms
1 can 225 ml (8 oz) can Catelli tomato sauce
1 can 150 ml (5 1/2 oz) can tomato paste
2 tsp (10 ml) salt (I only use half the amount)
1 tsp (5 ml) oregano
¾ cup (175 ml) water
1 egg, slightly beaten
1 1 - 280 g (10 oz) package frozen chopped spinach (optional)
1 cup (250 ml) creamed cottage cheese
⅓ cup (75 ml) grated Parmesan cheese
1 500 g package Catelli Lasagne, cooked and drained
1 170 g (6 oz) package sliced Mozzarella cheese