Meat Lasagna

This is a recipe I got at a Christmas recipe exchange party.  The woman who brought it said that it is the dish that her grown children all request whenever they come home. Hearing a story like that, I knew it had to be good, and now I have been making it for years.  You can do most of the work ahead of time and just keep it in the refrigerator for several hours or overnight.

Brown in a large skillet or dutch oven:
2 - 2 1/2 pounds ground beef (not too lean)

Add:
l clove chopped garlic
1 Tablespoon dried basil
1 1/2 teaspoons salt

Then add:
2 16 oz. cans stewed tomatoes, pureed in a food processor or with an immersion blender
2 small cans tomato paste

Simmer uncovered for 30 minutes.

In a large bowl, mix:
24 ounces cottage cheese
1/2 cup grated Parmesan cheese
2 Tablespoons chopped parsley
2 beaten eggs
2 teaspoons salt
1/2 teaspoon black pepper

You will also need about 2 cups of grated mozzarella cheese.

Using package directions, cook 8 ounces of lasagna noodles and rinse in cold water.

If cooking right away, preheat oven to 375 degrees F.


To assemble, spoon a thin layer of meat sauce into a 9 x 13 baking dish.  Follow with a layer of cooked noodles, then a layer of the cottage cheese mixture, then grated cheese, then a layer of the meat sauce.  Repeat twice with noodles, then cheese, then sauce for a total of three layers.  Finish with a little more grated cheese.  If you are going to bake later, cover with foil and refrigerate.  Plan to set out about half an hour before cooking to warm slightly.  If cooking now, cover with foil and bake for about an hour covered then 15 minutes uncovered.