LASAGNA1 lb. ground beef
1 tsp. garlic salt
½ small onion, or
1 tsp. onion powder
1 (12 oz.) can tomato paste
1 can tomato soup
1 to 1 ¾ cans water
½ tsp. salt
dash of pepper
1 (4 oz.) can sliced mushroom (optional)
½ tsp. ground oregano
1 pkg. lasagna noodles
2 eggs
Parmesan cheese, grated
1 lb. mozzarella cheese, grated
1 (12 oz.) container cottage cheese
Brown ground beef and onion. If you want spicier lasagna, try using ground Italian sausage. Sprinkle garlic salt (and onion powder if omitting the onion) on meat. Add tomato paste, tomato soup, water, salt and pepper. Simmer, uncovered, on low heat for 30 minutes, stirring occasionally. Then add oregano and mushrooms (add a little more water if sauce is too thick). Simmer for 10 more minutes. Combine cottage cheese and eggs in small bowl, set aside. Make two layers as follows:
1/3 meat sauce
Lasagna noodles
½ cottage cheese mixture
½ mozzarella cheese
Sprinkle with parmesan cheese
End with last 1/3 of meat sauce on top. Bake uncovered at 350° for 45 minutes. Let stand for 10 minutes, or until set, before serving
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