Lasagna

1 lb ground beef
1 cup chopped onion (one large)
3 cloves garlic, minced
1 14-1/2 oz can tomatoes, cut up
2 8 oz can tomato sauce
2 6 oz con tomato paste
3 tsp dried basil, crushed
1-1/2 tsp dried oregano, crushed
1 tsp thyme
1/2 tsp rosemary
1/4 tsp pepper
6 dried lasagna noodles
1 beaten egg
2 cups cottage cheese or 15 oz ricotta
1/4 cup grated parmesan or romano cheese
3 tbsp snipped fresh parsley (optional)
12 oz sliced or shredded mozzarella

1. For sauce, cook meat, onion, and garlic till meat is brown. Drain fat.


2. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, thyme, rosemary and pepper. Bring to boiling, reduce heat, simmer 15 min, stirring occasionally. (Optional: Simmer several hours)


3. Cook noodles for 10 to 12 min or till tender. Drain and rinse with cold water.


4. Combine egg, ricotta or cottage cheese, parmesan or romano cheese and parsley.


5. Layer half the noodles, spread with half the cheese filling, half the mozzarella, half the meat sauce, repeat.


6. Bake at 375 for 30-35 min or until heated through. Let stand 10 min before serving.

Make ahead directions: As above except after assembling, cover and refrigerate for up to 24 hours. Bake covered at 375 for 40 min. Uncover and bake for 20 more min or until hot. Let stand 10 min.

Option: Hold back some of the mozzarella until the very end, then add to top. Cook until it just melts.

This is one of my more time-consuming recipes, but always a hit. I strongly recommend simmering the sauce for a few hours - it really brings out the flavor!