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Recipe Name: American Lasagna Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 24

2 1/4 Pound(s) Lean ground beef
1/3 Cup(s) Instant minced onion
3/4 Teaspoon(s) Garlic powder
4 Teaspoon(s) Salt
3/8 Teaspoon(s) Red pepper, crushed
1 Tablespoon(s) Oregano
3 Tablespoon(s) Parsley flakes
18 Ounce(s) Tomato paste, 3 6-oz cans
24 Ounce(s) Tomato sauce, 3 8-oz cans
2 1/4 Cup(s) Hot water
3 Eggs, beaten
3 Pound(s) Cream style cottage cheese
1 Pound(s) Lasagna noodles, cooked
18 noodles
12 Ounce(s) Processed cheddar cheese
3/4 Cup(s) Parmesan cheese
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top. Use one pan for each six
servings or one-fourth of the recipe. Do not line pans for food to be
served without freezing. Crumble beef; cook until lightly browned.
Stir in onion. Cook until onion is tender. Drain off fat. Stir in
seasonings, tomato paste, tomato sauce, and water. Simmer for 5
minutes, stirring occasionally. In another bowl, blend eggs with
cottage cheese. In each pan, spread a layer of meat mixture (about 3/4
cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4
cup), cottage cheese mixture (about 3/4 cup), processed cheese (1/3
cup), and parmesan cheese (1 1/2 tablespoons). Repeat layers until
all ingredients are used. Pack food tightly to avoid air pockets. TO
SERVE WITHOUT FREEZING: Preheat oven to 400ø F. (hot). Bake 30
minutes or until sauce bubbles at edges. TO FREEZE: Cool for 30
minutes at room temperature. Complete wrapping by pulling paper up
over top of food. Put edges of wrap together and fold several times
so paper lies directly on top of food. Fold ends of freezer wrap over
the top and seal with freezer tape. Label with name of food, date of
freezing, and last date the food should be used for best eating
quality (about 6 months). Freeze for 10-12 hours before removing
packages from the pans. TO HEAT FROZEN LASAGNA: Preheat oven to 400ø
F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4
hours or until sauce bubbles at edges and center is hot. VARIATION:
Italian Lasagna -- Use ricotta cheese in place of cottage cheese and
mozarella cheese in place of processed cheddar cheese. Posted to
MC-Recipe Digest V1 #184 Date: Mon, 05 Aug 1996 11:22:06 -0500 From:
"R. Winters" <> NOTES : This recipe is for 24 servings
(about 2 1/2 by 4 inches). = Directions are given for dividing the
prepared food into four parts of six= servings each. One part may be
completely cooked and served at the time of= preparation. The
remaining parts may be frozen.

Nutrition (calculated from recipe ingredients)
Calories: 273
Calories From Fat: 101
Total Fat: 11g
Cholesterol: 62mg
Sodium: 983.2mg
Potassium: 551.3mg
Carbohydrates: 24.1g
Fiber: 1.9g
Sugar: 5g
Protein: 19.2g

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