Becky’s Lasagna

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2 lb. ground beef

18 oz. tomato paste

2 T. basil

¼ cup red wine

Garlic Powder, to taste

1 tsp. salt

2 one-lb. cans tomatoes

Water

1 lb. lasagna noodles

1 large container large-curd cottage cheese (may use Ricotta cheese or combination of two cheeses)

2 eggs

1 tsp. pepper

½ cup Parmesan cheese

2 T. parsley flakes

2 lbs. Mozzarella cheese

Directions:  Use very large lasagna pan.  Combine tomato paste, tomatoes, wine, basil, salt, and garlic powder in pot.  Simmer.  Add water if appears too thick. Brown the ground beef.  Cook the noodles.  In a bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt, and pepper.Make the lasagna.  Put a small amount of sauce on bottom of greased lasagna pan.  

Then layer as follows: 

  • 1/3 noodles, cheese mixture, sauce, mozzarella cheese.
  • 1/3 noodles, hamburger, sauce, mozzarella cheese
  • 1/3 noodles, sauce

Make a tent of foil (I wrap the entire pan in foil to catch the sauce that steams out).  Bake 50 minutes at 350 degrees.  Open foil.  Add top layer of mozzarella cheese.  Close foil.  Bake 10 more minutes.  Let stand 10 minutes before serving.  If you do not let it stand, it will not firm up enough to cut pieces.

Comment:  This is half of Becky Sensky’s original recipe.  It is delicious, and still a large batch.