Momma’s Lasagna

 

On my way to 100 recipes in 100 days. Here is Recipe 49: Momma’s Lasagna!

My mom always made this amazing lasagna when we were having company or family over for dinner.  And let me tell you, it is an act of love.  I call it her 4 hour lasagna.  There is a lot of love and time baked into this delicious dish.  But don’t let the time scare you away, I promise that you have never tasted a better lasagna.  Just ask anyone who has eaten my momma’s lasagna.

I’m not sure where she got the recipe, but it was in my family cookbook and says “from momma”  So there you have it…..

Momma’s Lasagna

1 ½ lb ground beef

1 cup chopped onion

1 teaspoon garlic powder

1 tablespoon dried basil

1 ½ teaspoon salt

28 oz diced tomatoes, undrained

12 oz tomato paste

½ teaspoon fennel seed

½ teaspoon oregano

6 lasagna noodles, cooked

2 eggs, beaten

2 tablespoon parsley flakes

2 teaspoon salt

1 teaspoon pepper

3 cups cottage cheese

½ cup parmesan cheese

4 cups mozzarella cheese

2 cups shredded Colby Jack cheese

1. Brown beef and onion in a large skillet.  Drain and add garlic powder, basil, 1 ½ teaspoon salt, diced tomatoes (juice and all), tomato paste, fennel seed, and oregano.  Cover and let simmer 2 hours.  Yes, 2 hours….you can do it….let all that good flavor cook in.

2. In a large mixing bowl, mix together eggs, parsley, 2 teaspoon salt, pepper, cottage cheese, and parmesan cheese.

3. Cook lasagna noodles according to package, set aside.

4. Coat a deep 9X13 pan with cooking spray.  Spread ⅓ cup sauce on the bottom.  Layer 3 noodles on top.  Top with ½ cottege cheese mixture, 2 cup mozzarella, and ½ the sauce.  Repeat layers in order and top with 2 cups Colby Jack cheese.

5. Bake at 375 for 1 hour.  Let sit for 15 minutes before serving.

Enjoy!

*while your at it, make a double batch and freeze a pan before baking.  You will be so glad you did*

 

Liked my Momma’s Lasagna? Try the Chicken Spinach Lasagna

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