Lasagna by Heather Harrington

Heather Harrington

Aspen Hills

2 LBS GROUND BEEF

½ YELLOW ONION (diced)

2 TSP. GARLIC SALT 

Stir-fry ground beef and onion until fully cooked.

ADD 1 45 OZ. BOTTLE OF PREGO SPAHETTI SAUCE AND 1 15 OZ. CAN OF CRUSHED TOMATOES.  LET SIMMER.  ADD ADDITIONAL SALT IF NEEDED.

CREAM MIXTURE:  8 OZ. PKG CREAM CHEESE

                                    1 CUP SOUR CREAM

     MIX WELL:          1 16 OZ. TUB SM. CURD COTTAGE CHEESE (Drain liquid as much as possible)

                                    2 TSP. GARLIC SALT          

       Optional:              2 GREEN ONIONS (chopped)

                                   FOUR CUPS GRATED MOZZARELLA CHEESE

LAYER IN 9X13 PAN:

NOODLES,  CREAM MIX,  MOZZARELLA,  MEAT SAUCE

Reserve about 1 cup of cheese for last 10 minutes of baking.

REPEAT LAYERS AND BAKE @ 325 DEGREES FOR APPROXIMATELY 50 MINS.  SPRINKLE ON RESERVED MOZZARELLA AND BAKE FOR ANOTHER 10 MINUTES OR UNTIL MELTED.