Lasagna

I think that people like their lasagna one way...once they find a recipe they like there is is very little variance in how they make it in the future.  If you are still struggling to find a good recipe maybe this will help....or maybe you will be adventurous enough to try a new one. 

Armed with my supplies I was ready to start. 

First I browned 1 lb ground beef in a pan with onion and garlic to taste.  It's my trio.  I always use garlic and onion in my ground beef.  Once it was done I drained the fat and added a jar of spaghetti sauce...sometimes I will use spaghetti sauce but usually I just use tomato sauce, today I had some olive oil and garlic flavored sauce on hand so I used it.

Now I am about to share a secret with you that I learned from the Pathologist I worked with who was from Italy.  He made the best Lasagna.  This trick really does make a difference.  He puts about 1/2 C. Table Cream into his red sauce.  Since I don't use table cream I freeze 1/2 C. portions when I buy the cream and then I just put the frozen cream into the sauce.  It melts quickly and changes the color and creaminess of the sauce just a little.

Next I place some uncooked Lasagna Noodles in the

 bottom of an ungreased 9x13 pan

I top it with 1/2 of a 24 oz. container of

 Small Curd Cottage Cheese

I top that with half of the meat sauce

And then I sprinkle Parmesan Cheese on top of that

Then I grate half of a 8 oz. package of Mozzarella Cheese on top

Now I repeat the layers

 And cover with foil

Bake at 350* for 1 hour with the foil on

Take the foil off and bake for an additional 15-20 minutes.

This is what you get...

You could serve this with some salad and homemade French Bread

How do you make your Lasagna?