Lasagna

Lasagna from Marty Sinn Catilano
About 2 hours on stove top and oven. Heat oven 350 degrees
I usually make multiple pans and freeze it unbaked… pull out and bake about ½ hour longer than below

2 lb. Hamburger (I like it meaty)
2 - 12 oz. cans Tomato paste
2 cans Water (tomato paste cans)
6 cloves Garlic (chopped fine) or 1 t garlic salt
1 large Onion (chopped fine) or 1 t onion salt
(½ t Salt if not using onion and garlic salt)
1 t Oregano
2 c Fresh Mushrooms

1 box Lasagna noodles cooked
2 lb. container Cottage cheese (or ricotta cheese)
2 lb. Mozzarella cheese sliced as thin as possible

I am not sure about these amounts… I think that they accurate. I guess I need to make this...

Fry hamburger (break into as little pieces as possible), add spices and mushrooms, stir and cook for a few minutes, add tomato paste and water stir. (If you like add a fresh tomatoes or a can of diced tomatoes). Turn down heat and let simmer for 10 to 20 minutes. (longer is better)

Cook lasagna covered with salted water until just soft. I drain and fill pan with cold water and leave them in the water so noodles are easy to handle and don't stick together. In flat pan at least 2” high layer (I use bread loaf pans), as evenly as possible, hamburger sauce mixture, noodles, mozzarella cheese, then dot evenly with cottage or ricota cheese. Do the next layer. I usually have three layers of noodles.

Tip: Top layer should be the cheese, pour a little of the tomato sauce without hamburger or even some (heaven forbid) unflavored tomato sauce over the top to cover the noodles to keep it moist while baking.

Bake at 350 for one hour or until it begins bubbling and cheese browns a little. Recently someone serve me lasagna with more flavored sauce and mozzarella cheese melted over the top of a square… I especially liked it.

Serve garlic toast, and salad.