1 1/2 pounds ground beef
1/2 cup diced celery
1 green bell pepper, diced
1/2 cup chopped onion
1 teaspoon dried basil leaves, crumbled
1 teaspoon dried oregano leaves, crumbled
2 garlic cloves, finely minced
1 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can diced tomatoes with juice
2 (6-ounce) cans tomato paste
10 ounces lasagna noodles (9 noodles)
2 eggs
1 (24-ounce) carton cottage cheese
1 (15-ounce) carton ricotta cheese
2 tablespoons cup dried parsley
Salt and pepper to taste
1/2 pound mozzarella cheese, sliced
1 cup freshly grated Parmesan cheese
In large skillet, brown ground beef over
medium-high heat; drain. Add celery, green pepper, and onions;
cook until vegetables are tender. Add basil, oregano, garlic,
salt, and pepper and cook for 1 minute. Add tomatoes and tomato
paste. Bring to a boil; reduce heat and simmer.
Meanwhile, cook noodles according to package
directions; drain.
Preheat oven to 350*F (175*C). Lightly
grease a 13 x 9 x 2-inch baking pan; set aside.
In a large bowl, combine eggs, cottage
and ricotta cheeses, and parsley; season to taste with salt and
pepper.
Spread layer of 3 noodles in prepared
baking pan. Spread with half of cottage cheese mixture, then
with a layer of 1/2 the mozzarella slices, then 1/3 layer of
meat sauce. Repeat with second layer. Third layer ending with
remaining meat sauce only. Sprinkle with Parmesan cheese. Bake
for 45 minutes; let stand 10 to 15 minutes before serving.
