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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, February 16, 2010


Sour cream, cottage cheese, cream cheese, and 4 cups of mozzarella cheese makes this one of the creamiest, cheesiest lasagnas out there. A bonus is a wallop of calcium, protein and vitamin A.

1 lb. ground round
1 sweet onion, chopped
1 green pepper, chopped
16oz. can tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon each of crushed fennel seeds, garlic powder and pepper
1 1/2 teaspoons dried parsley flakes
1 8oz. pkg. lasagna noodles
1 12oz. carton cottage cheese
1 8oz. carton sour cream
1 3oz. pkg. cream cheese, softened
4 cups shredded mozzarella

Combine beef, onion and green pepper in a large skillet; cook until beef is browned, stirring to crumble meat. Drain off drippings. Add next 6 ingredients; simmer, uncovered, for 20 minutes, stirring occasionally.

Cook lasagna noodles; drain.

Combine cottage cheese, sour cream and cream cheese, mixing well. Spread 1/2 cup of meat sauce in a greased 9X13 baking dish. Layer half each of the noodles, cottage cheese mixture, meat sauce, and mozzarella cheese. Repeat layers. Bake at 350 degrees for 30 minutes; let stand 10 minutes before serving.
Serves: 6 to 8

"We shall feast our grape-gleaners with lasagna so tempting to swallow in slippery ropes."~Robert Browning

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