The Lady and Sons Lasagna

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This recipe is straight from the queen of southern cooking: Paula Deen.

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Ingredients

  • Sauce:
  • 2 C. canned, diced tomatoes
  • 2 C. tomato sauce
  • 1 C. water
  • 1/2 C. onions, diced
  • 1/2 C. green bell peppers, diced
  • 2 cloves garlic, diced
  • 1/4 C. chopped, fresh parsley leaves
  • 1 1/2 tsp. Italian Seasoning
  • 1 1/2 tsp. The Lady's House Seasoning, recipe follows
  • 1 1/2 tsp. seasoning salt
  • 1 1/2 tsp. sugar
  • 2 bay leaves
  • 1 1/2 lb. ground beef
  • 6-9 long strips lasagna noodles
  • 12 oz. cottage cheese, mixed with 1 beaten egg and 1/2 C. Parmesan
  • 1 C. Gruyere cheese, grated
  • 1 C. Swiss cheese, grated
  • 2 C. cheddar, grated
  • 1 8 oz. pkg. cream cheese
  • 1 C. mozzarella, grated
  • House Seasoning:
  • 1 C. salt
  • 1/4 C. black pepper
  • 1/4 C. garlic powder

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Directions

To make House Seasoning, mix ingredients together and store in an airtight container for up to 6 months. (Yield: 1 1/2 C.)

To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 Tbs. of cornstarch and a 1/4 of a C. of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves. Preheat oven to 350 degrees.

To assemble lasagna, place a thin layer of sauce in the bottom of a 9x3x2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2-3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10-15 minutes.

Note: If lasagna has been refrigerated, bake for 40 minutes total.

Yield: 8 servings

From: Paula Dean, Episode#: PA1B02, Television Food Network

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