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| 1 x ca. 450 g | Lasagna noodles, boil 10-15 minutes. Cool in cold water |
| 2 x ca. 450 g | Cottage cheese (dry variety) |
| 1 Tasse | Sour cream or plain yogurt (we used sour cream) |
| 2 | eggs |
| 1/2 Teelöffel | pepper |
| 1/2 Teelöffel | oregano |
| 1 x ca. 450 g | Mozzarella grated |
| 2 Esslöffel | salad oil |
| 3 gross | onions |
| 28 x ca. 30 g | Tomatoes (or part each juice and paste) |
| 2 Dose | (6 ounce) tomato paste |
| 1/4 Teelöffel | pepper |
| 3 Esslöffel | basil |
| 2 Teelöffel | Sugar (we forgot this, but afterwards, we decided maybe substitute |
| 6 Teelöffel | Wine for sugar) |
| 2 Dose | mushrooms |
| 1 1/2 x ca. 450 g | Ground beef (up to 2) |
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Here is a my fiance's TnT Lasagna recipe. We made it last week and it was Great!
Mix cottage cheese, sour cream, eggs, pepper, oregano, and salt to taste. Heat 2 T oil in frying pan, saute onions. Brown beef and drain. Add mushrooms, sugar, basil and tomatoes. Cook 15 minutes. In buttered pan, place noodles, cottage cheese mixture, mozzarella cheese then meat- repeat layers and bake at 325 for 1 1/2 hours.
*We also added a finely chopped clove of garlic to onions.
Prodigy's Recipe Exchange Newsletter by angir@juno.com (Angi L Raycher) on
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