Easy Lasagna

When I was growing up, my Mom had a dear friend, Jan DeBloois, who both loved to cook and who was very good at it. Being invited to join the DeBloois family for dinner was a special treat that we all looked forward to. Those happy times, gathered around her table, enjoying good food and wonderful company, made me want to learn to cook so that I could create happy moments for my own family some day.

Jan's recipes are simple and straightforward. Homestyle cooking where you can taste the love that went in to making it.

This is her lasagna recipe. It's a family favorite at our house.

Sauce:
1.5 pounds ground hamburger
28-ounce can of crushed tomatoes
12-ounce can of tomato paste
2 teaspoons garlic salt
1-1/2 teaspoons oregano
1/2 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon rosemary

Brown hamburger and drain grease. Add all other ingredients and simmer for about 30 minutes. (For vegetable lasagna, substitute summer squash, broccoli, and fresh mushrooms for the beef).

Noodles:
9 cooked lasagna noodles

Filling:
2 cups cottage cheese
1 cup Parmesan cheese
1 pound mozzarella
1 egg
parsley

Beat egg and add 1/2 cup of Parmesan cheese (reserving the remainder) and all of the cottage cheese.

Layer as follows: spread 1 cup meat sauce in bottom of 13 x 9-inch baking dish. Layer 3 lasagna noodles, 1/3 of the cottage cheese mixture and 1/3 of the mozzarella cheese. Layer 3 lasagna noodles, 1/2 of the remaining meat sauce, 1/3 of the cottage cheese mixture and 1/3 of the mozzarella cheese. Layer 3 lasagna noodles, all of the remaining meat sauce and the last of the cottage cheese mixture and mozzarella cheese. Sprinkle reserved 1/2 cup Parmesan on top.

Bake at 375 until lightly browned and bubbly (about 30 minutes).