Yield:
6 to 8 servingsIngredients
1 pound ground beef
3/4 cup chopped onion
2 tablespoons olive oil
1 can (28 ounces) Italian tomatoes
2 cans (6 ounces each) tomato paste
2 cups water
4 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano leaves
8 ounces lasagna noodles
1 pound cottage cheese
8 ounces mozzarella cheese, shredded
1 cup grated Parmesan cheese
3 hard-boiled eggs, sliced
2 cups thinly sliced zucchini
Instructions
In a large, heavy pan, brown beef and onion in the oil. Add remaining 8 sauce ingredients and simmer, uncovered, for about 30 minutes. Cook lasagna noodles as directed. In a 13×9-inch pan, spread about 1 cup of sauce. Then layer noodles, sauce, cottage cheese, mozzarella, Parmesan, hard-boiled eggs, and zucchini, ending with sauce, mozzarella, and Parmesan. Bake at 350 degrees F for 40 to 50 minutes, until bubbling.
