1 c Chopped Onion

1 Clove Garlic

1 lb Ground Beef

2 ts Salt

28 oz Tomatoes, canned

8 oz Tomato Sauce

6 oz Tomato Paste

3/4 c Water

1/2 ts Basil

1/2 ts Oregano

1 ts Sugar

1 tb Dried Parsley

1 lb Lasagna Noodles

1 lb Cottage Cheese

2 Eggs

1 lb Mozzarella Cheese

1 c Grated Parmesan or R

Cheese or a mixture Heat the oil in a large heavy sauce pan. Saute onions and garlic for 5 minutes.
Stir in ground beef, cook over medium heat for until browned.
Add salt, tomatoes, tomato paste, tomato sauce, water, basil, oregano, sugar and parsley. Bring to a boil and simmer for 45 minutes.
Cook lasagna noodles according to package directions.
Add a tablespoon oil while cooking to prevent sticking.
Drain, rinse and cool.
Blend cottage cheese & egg in bowl.
Preheat oven to 375 degrees.
Grease a 13 x 9.5 x 3 inch baking pan.

Arrange alternate layers of sauce, lasagna, cottage cheese/egg mixture mozzarella, finishing with sauce.
Sprinkle with parmesan or romano cheese.
Bake for 35 minutes at 375 degrees (F).
Let stand for 10 minutes before serving.
NOTE: For the lazy mans’ alternative, use uncooked noodles and add 1/ 3/4 cup of water to dish before baking.
From: Wayne Woodman ~– ==

Courtesy of Dale & Gail Shipp, Columbia Md.

image credit
==

1 lg Reynolds oven bag

1/4 c Flour

14 1/2 oz Can Italian-style stewed

-tomatoes — undrained 1 Envelope onion recipe soup

-mix 1/4 ts Pepper

3 lb Boneless beef rump or round

-tip roast (to 3.5 lb.) 4 md Potatoes — quartered

4 md Carrots — cut in 2″ pieces

Preheat oven to 325 F.
Shake flour in oven bag; place in 13×9x2″ baking pan.
Add tomatoes, soup mix and pepper.
Squeeze bag to blend ingredients.
Trim fat from roast; place roast in bag.
Turn bag to coat roast with sauce.
Place vegetables in bag around roast.
Close bag with nylon tie; cut 6 half-inch slits in top.
Bake until roast is tender, 1 1/2 to 2 1/4 hours.
Let stand in bag for 5 minutes. Note: Could have used some spices.
In brochure that came with package of Reynolds large (19×23.5″) oven bags.
Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988.
Tried 01/08/94.
Posted by Cathy Harned.

4 cups wild rice — cooked

1 pound lean ground beef — uncooked

2 cups shredded cheddar cheese

1 cup dry bread crumbs

1 cup onion — finely chopped

1/2 cup all-purpose flour

2 eggs — beaten

1 1/4 teaspoons salt

1 teaspoon ground sage

3/4 teaspoon pepper

Combine all ingredients in a large bowl; mix well.
Firmly press into a greased 9×5x3″ loaf pan.
Bake, uncovered, at 350 degrees for 70 min.
Cover with foil during the last 15 minutes if the top is browning too quickly.