Childhood lasagna (or pneumonia as I used to call it)

Is in the middle of the oven

Lasagna is really easy because it is the same sauce as spaghetti!

First brown a pound of lean brown meat…drain off excess fat.  Then add about 3/4 jar of pasta sauce—I like Trader Joes Basil Pasta Sauce, but there are ones with mushrooms that are good too, one envelope of onion soup, about 1/2 cup of water to thin a bit, and Italian spices: about 1/2 teaspoon of each…..oregano, parsley, thyme, garlic powder, basil, pepper….more can be added to taste if you wish. A little salt too….sprinkle it in easily.

Add 1/4 cup or red wine if you have it…..

Stir mixture and let simmer (low) on stove for about 1 hour.

Cover the pan for the first half hour….then take off lid and sauce will thicken…still simmer.

When sauce thickens after about an hour, you are ready to make lasagna (or serve as spaghetti over noodles)..

You will use about half a box of dry lasagna noodles depending on the size of your pan. No need to cook ahead of time..trust me.

In baking dish usually about 7X11…or 9X13, first add a small amount of pasta sauce just to cover the bottom of the dish.

Then add lasagna noodles…side by side. Do not cook noodles…All the meat mixture should be covered side to side with the dry noodle..

Then spoon cottage cheese lightly along top of all the noodles.

Add another layer of sauce…..another layer of dry noodles…another layer of cottage cheese (So you have done the same thing twice…).

THEN add last layer of sauce…….and a thick layer of thinly sliced monterey jack cheese.  Sprinkle with parmesean cheese…lots.

Cover with tin foil and bake in a preheated 350 degree oven for one hour.  Take out and let sit for at least 15 minutes….take foil off…you don’t want it to stick, but kinda keep it still on top not touching the melting cheese. Put your bread in the oven to heat.

Cut in squares and serve with hot french bread!

There you have it.  So good!!!!!

 

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