Oh My Goodness!! This Lasagna is so good that you will have a hard time putting down your dish. It is also pretty heavy and this recipe will feed at least six people, if not more, comfortably. If you don’t like ground beef, you can use any other ground meat you prefer. If you are vegetarian, you can use ground soy.
Ingredients:
3 lbs ground beef
1 tsp each of powdered Cinnamon, Cardamoms and Cloves
1 heaping tsp Minced Garlic
salt
2 large onions, diced
1 tbsp chili powder (you can use less if you prefer)
1 large bottle of your favorite meat pasta sauce (I use Prego)
2 cups shredded Four Cheese Mexican blend pk of cheese
2 cups shredded Mozzarella Cheese
1 lb Cottage Cheese
Cooking Spray
Oil
Salt
Boil the Lasagna pasta to Al Dente, drain the water and mix in a little butter tor Olive Oil to keep i the pasta from sticking to each other.
In a pan, heat oil, and when hot add the onions and cook until halfway through. Add the ground beef, garlic, spices and salt and cook until the ground beef is fully cooked.. Add salt to taste and put aside about half the ground beef in a dish.
Pour the bottle of pasta sauce into the rest of the meat mixture (in the same saucepan) and stir well. Now your Lasagna is ready to be layered.
In a greased 9 x 13 pan, lay down a layer of Lasagna noodles.
Spread a layer of ground meat evenly and top with the meat sauce.
Sprinkle a layer of the shredded Mexican cheese and top that with a layer of Cottage cheese.
Add another layer of past sauce.
Add Lasagna noodles and keep adding the ground beef, pasta sauce, shredded cheese, cotta cheese, pasta sauce and noodles. Depending on the depth of your pan, you might be able to do two or three layers. When you get the top of your pan, add a layer of noodles and top if with pasta sauce. Sprinkle about 2 cups of shredded Mozzarella cheese.
Bake at 375 f until the cheese is baked to a golden brown. Sprinkle with some shredded Parmesan cheese (optional). Cut into squares and enjoy.
Spice It Up: Sri Lankan Fusion Cooking 