Mom’s Lasagna

Every big family gathering of my childhood included at least one lasagna meal. This recipe is the ultimate family comfort meal to me.

Mom’s Lasagna

2 lbs. ground beef, cooked and drained
2 cloves garlic
2 T. parsley flakes
2 T. basil
1 t. salt
4 cups diced tomatoes (2 cans)
4 - 6 oz. cans tomato paste
1 c. sliced mushrooms (optional)
4 c. chopped kale (optional)

6 cups cottage cheese (cream style)
4 beaten eggs
1T. salt
1 t. pepper
1 c. grated parmesan
1/4 c. parsley flakes

20 oz. Tinkyada Brown Rice lasagne noodles
2 lbs. mozzarella cheese

Brown meat. Drain.

Add next 6 ingredients. Simmer uncovered 30 minutes. Stir occasionally. Cook noodles until al dente. Rinse and keep in cold water. Combine cottage cheese mixture.

Layer two oiled 9x13 pans with 1/2 the noodles, 1/2 cheese mixture, 1/2 the mozzarella cheese, 1/2 the meat mixture. Repeat.

Bake at 375 degrees for 30 minutes. Let stand 10-15 minutes before serving.

I make mine in four 8x8 aluminum pans and freeze three of them for later.