Mom's Lasagna

I already have a recipe on this blog for a lasagna with bechamel, but the one I grew up eating doesn't do it that way. Here's the recipe my family ate when I was younger. I use slightly different proportions today (for example, it's virtually impossible to find 15 oz spaghetti sauce jars in stores nowadays, so I usually just use a 24 oz one. Doesn't hurt the recipe at all) but the principles are the same.


Mom's Lasagna

12 oz lasagna noodles
1 lb ground beef
1/2 onion, chopped
24 oz jar spaghetti sauce with mushrooms
1 tsp garlic salt
1 tsp oregano
1 tsp basil
2 cup cottage cheese
2 cup shredded mozzarella
1 cup grated parmesan

Preheat oven to 350F.

Cook noodles according to package directions, drain.

In a large skillet, brown beef and onions, drain if there's excessive fat. Stir in spaghetti sauce, garlic salt, oregano, and basil. In 2 qt greased rectangular baking dish, layer 1/3 of noodles, 1/3 of sauce, 1/3 of cheeses. Repeat layers twice (ending with cheeses on top).

Bake at 350F for 45 min, until hot and bubbling. Let stand 10 minutes before cutting to give it time to set up.