July-August 2021

OUR RECIPES
OUR RECIPES
LOAF PAN LASAGNA RECIPE
INGREDIENTS
For the meat sauce:
• 3/4 cup chopped onion
• 3 teaspoons jarred minced garlic
• 1/8 teaspoon crushed red pepper flakes
• 12 oz. (90% lean) ground beef
• 1 cup (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• dash of salt
• dash of pepper
DIRECTIONS
1. Preheat oven to 400 degrees. (Yes, I said 400 degrees.)
2. In a (12-inch) skillet over medium heat, add the ground beef and
onions. Cook until the ground beef is lightly browned, then drain
off the grease.
3. Place the cooked ground beef and onion back in the skillet, then
and the garlic, salt, and pepper.
4. Now add the crushed red pepper flakes, and continue cooking for
at least 30 seconds.
5. Now stir in the diced tomatoes (along with the juice), the tomato
sauce and bring to a boil. Continue cooking for 2 minutes, then
set pan aside.
6. In a bowl, combine together, the cottage cheese, Parmesan
cheese, 3/4 cup of mozzarella cheese, and the egg.
7. To assemble the lasagna, spread ½ cup of the meat sauce in the
baking pan.
8. Spread ⅓ of the cottage cheese mixture on top 2 of the Lasagna
noodle, and lay on top of the meat sauce (side by side).
9. Repeat this layering 2 more times, making sure you end up with
enough meat sauce and mozzarella cheese for the top layer.
10. When you lay the last noodle down, you will have no more cottage
cheese mixture left.
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Other ingredients needed to make the lasagna:
• 1/2 cup small cured cottage cheese
• 1/2 cup grated Parmesan cheese
• 2 Tablespoon grated Parmesan cheese
• 1 egg lightly beaten
• 1/4 teaspoon dried minced parsley flaked
• 6 lasagna noodles, uncooked (see *Note)
• 3/4 cup shredded mozzarella cheese
• 1/4 cup shredded mozzarella cheese
11. Place the remaining meat sauce on top of the dry noodles.
12. Mix together the 1/4 cup of remaining mozzarella cheese with 2
Tablespoons
of grated
Parmesan
cheese.
Sprinkle
cheese
mixture
on top.
13. Cover pan tightly with aluminum foil that has been sprayed with a
bit of non-stick olive oil cooking spray.
14. Bake in oven for 30 minutes.
15. Remove the aluminum foil, and continue baking until the cheese
is lightly brown on top. (I baked mine for 10 minutes, then removed
pan from the oven.)
16. Let cool for 10 minutes out of the oven before slicing the Lasagna.
(This made 4 to 5 servings.)
17. *Note: When it came to placing the Lasagna Noodles in the baking
pan, I needed to break off 1-inch of each lasagna noodle, in
order for them to fit inside the pan.