Thursday, December 1, 2011

Anna Marie's Lasagna

Anna Marie's Lasagna


24 Lasagna Noodles(cooked & drained)
1 ½ lbs Ground Chuck
1 1 lb & 8 oz Jar Ragu Robusto with Sauteed Onion & Garlic Sauce
1 6 oz Can Hunts Tomato Paste
½ tsp Ground Cinnamon
1 24 oz Carton Small Curd Cottage Cheese
1 8 ounce Bag Mexican Style Finely Shredded Cheese
2 Eggs


Preheat oven to 350 degrees.  Brown ground chuck and drain grease.  Then combine ground chuck with sauce, paste, & cinnamon and let simmer for about 30 min.  While sauce is simmering, combine cottage cheese, eggs, & ¾ bag of shredded cheese in a medium size bowl and place in refrigerator.  Spray a 9x13 inch Pyrex with a light coat of no-stick cooking spray.  Evenly spread about 1 ½ cups of sauce on bottom of Pyrex then lay 8 lasagna noodles over the sauce (layer the noodles 4 on 4 across with each layer of noodles).  Spread a layer of your cheese mixture over the noodles.  Now spread another layer of sauce over the cheese mixture and place 8 more lasagna noodles.  Finally, spread your final layer of cheese mixture, final layer of meat sauce, and top with 8 more lasagna noodles.  Top noodles with the ¼ bag of remaining shredded cheese.  Spray aluminum foil with a light coat of no-stick cooking spray (to prevent the cheese from sticking to the foil) and cover dish tightly.  Bake at 350 degrees for 45-55 minutes or until bubbly.  Let Stand for 15 minutes and Serve.  

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