My sister used to live north of Houston, and had a wonderful neighbor named Mary. Mary is of Italian heritage and was an awesome cook. She cooked this recipe for my sister and brother in-law a few months back, and they raved about it. Mary was gracious enough to share the recipe with us, and we at CFB are happy to do the same. I cooked this for myself last New Years Day during the bowl games and it is so flavorful. The sauce is not too runny. It is just moist enough to keep the lasagna from becoming too watery. Give it a try, I’m sure you’ll love it as well. Thanks Mary!
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Mary’s Family Lasagna
Scale
Ingredients
Lasagna Sauce
- 2 28oz cans crushed tomatoes
- 2 6oz. cans tomato paste
- 1 8oz can tomato sauce
- 2–3 lb.. ground beef, cooked and drained well
- 3 stalks celery, chopped with leaves
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 3 tsp. salt
- 3 tsp. dried oregano leaves
- 2 tsp basil
- 1/2 tsp thyme
- 1 tsp sugar
Lasagna Filling
- 2 16oz container of small curd cottage cheese
- 1 egg
- 3/4 c Parmesan cheese (approx. to taste)
- Salt and pepper
- Chopped parsley (approx 1/3 cup)
- Crockpot
- 9x13 casserole dish
- Pot to Boil Water
- Pam
Instructions
Lasagna Sauce
- Add all to crockpot and cook on low for 9-10 hrs
- This makes more than enough for a 9×13 casserole dish. I actually used a 10×14 dish and still had left over sauce. I also boil my noodles, drain and cook before handing.
Lasagna Assembly
- Spray pan with Pam.
- Spread bottom of dish with a little sauce. Layer lasagne noodles, sauce, then cottage cheese mixture, then mozzarella cheese. (Amount is not exact, I use about 2 1/2 cups for entire casserole. Repeat. End with layer of noodles. Top with sauce (not as much as the other layers). Sprinkle more mozzarella then more Parmesan.
- Cover and bake in 350 degree oven. Cook for 1-1/2 hrs. Cooking time depends on size of casserole dish, oven temp, etc.
I hope you enjoy.
