Monday, July 19, 2010


The sauce I use for lasagna is the same sauce I use for spaghetti casserole. It makes a lot of sauce so I just use half of it and freeze the rest. It's nice to only make sauce once and be able to use it in two different meals. You could also use this sauce for spaghetti, stuffed shells, or manicotti.

Printable Recipe

1 package lasagna noodles
16 oz cottage cheese
3 cups mozzarella cheese
spaghetti sauce (I use 1/2 of recipe and freeze the rest)

Cook lasagna according to package directions. Place a small amount of sauce on the bottom of a 9x13 baking dish. Top with lasagna noodles, 1/3 of the cottage cheese, spaghetti sauce, and cheese. Place more lasagna noodles on top. Repeat until you have four layers of noodles. Top with remaining sauce and cheese. Bake at 350 for 35-45 minutes. For the last 5 minutes, place under broiler to brown cheese.

Spaghetti Sauce:
1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-3 cloves garlic, minced
2 cups beef broth
1 (14.5 oz.) can diced tomatoes, undrained
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 1/2 tsp basil
1 1/2 tsp oregano
1 cup sliced mushrooms
1 can sliced olives
2 Tbsp sugar

Brown ground beef with onion, green pepper, and garlic; drain. Add beef broth and bring to a boil; reduce heat. Add tomatoes, tomato paste, tomato sauce, and seasonings. Bring to a boil and reduce heat. Add mushrooms, olives, and sugar. Simmer for 20 minutes.

No comments:


Related Posts with Thumbnails