Great Sunday meal to serve
to a hungry bunch. Meaty dish with not only ground beef, but
bacon and salami as well. Serve with a green salad and lots of
bread.
Beef and
Salami Lasagna
8 ounces lasagna noodles
2 strips of bacon
1 onion, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 1/2 pounds lean ground beef
1/2 pound salami, chopped
1 tablespoon dried crushed parsley
1/2 teaspoon crushed dried basil
1 (10-ounce) can tomato paste
1 (15-ounce) can whole tomatoes, undrained
1/2 pound mushroom, chopped
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cottage cheese
2 large eggs, beaten
1/2 cup freshly grated Parmesan cheese
2 cups (8 ounces) shredded mozzarella cheese
Cook lasagna noodles as
per package directions; drain and set aside.
Sauté strips of
bacon, onion and garlic in hot oil for about 5 minutes or until
bacon is cooked and crispy and onion is softened; remove garlic
cloves. Add ground beef, salami, basil and parsley. Brown and
drain. Add tomato paste, whole tomatoes, chopped mushrooms and
water. Simmer, uncovered, for 1 hour, or until thick. Season
with salt and pepper.
Preheat the oven to 375°F
(175°C). Grease a 13 x 9 x 2-inch baking dish.
In a large bowl, combine
cottage cheese, beaten eggs and Parmesan cheese. Pour a layer
of tomato mixture in the bottom of baking dish. Cover with a
layer of the cooked noodles, followed by a layer of the cheese/egg
mixture; sprinkle part of mozzarella cheese on top. Repeat layers
until ending with sauce and a layer of the mozzarella.
Bake for 30 minutes, or
until bubbly and browned. Remove from oven and serve hot.
