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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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In 1962, the World's Fair was held in Seattle. A pasta was produced to be sold in grocery stores by the name Space Noodles after the new Seattle Space Needle. I took the recipe off the bag of pasta and tweaked it a bit to make a tasty lasagna. To this day it is still my brother's favorite lasagna. Ingredients:
12 ounces lasagna noodles |
2 tablespoons salad oil |
2 garlic cloves, minced |
1 medium onion, chopped |
1 lb ground beef |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/2 teaspoon rosemary or 1/2 teaspoon basil |
1 tablespoon parsley, minced |
12 ounces tomato paste |
1 1/2 cups hot water |
2 eggs, beaten |
1 pint cottage cheese or 1/2 lb ricotta cheese |
1/2 lb mozzarella cheese, sliced |
1/4 cup parmesan cheese, grated |
Directions:
1. Cook lasagna noodles in boiling salted water until tender, about 15 minutes.
2. Heat salad oil in skillet; cook garlic and onion until soft. Add beef and seasonings. Cook until crumbly. Add tomato paste and hot water. Simmer 5 minutes. Set aside.
3. Blend beaten eggs with cottage cheese or ricotta cheese.
4. Put a thin layer of meat sauce in a 9x13x2 baking dish. Then half of the noodles, all of the cottage cheese mixture, half of the mozzarella, half of the meat sauce; rest of noodles, rest of the sauce, and rest of the mozzarella. Top with Parmesan cheese.
5. Bake uncovered at 350 for 30 minutes.
6. Let cool for 5 minutes before serving.
7. Unbaked casserole can be frozen. Allow to come to room temperature before baking. Also, leftover lasagna freezes well.
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