Neapolitan Lasagne

Preparation info

  • Difficulty

    Medium

  • Makes

    12

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Good buffet-supper choice—add a salad

Ingredients

Sauce

  • 2 tblsp. finely chopped onion
  • ½ tsp. minced garlic
  • c. salad oil
  • 1 (2 lb. 3 oz.) can plum tomatoes, sieved
  • 2 beef bouillon cubes
  • 1 c. water
  • 1 (6 oz.) can tomato paste
  • ½ bay leaf
  • 2 whole cloves
  • ½ tsp. basil leaves
  • ½ tsp. orégano leaves
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. sugar

Filling

  • 1 lb. creamed cottage cheese
  • 1 (9 oz.) pkg. frozen spinach, cooked, drained and chopped
  • 2 eggs, slightly beaten
  • ½ c. grated Parmesan cheese
  • ¼ tsp. salt
  • ¼ tsp. ground nutmeg
  • tsp. pepper
  • 1 (1 lb.) pkg. lasagne noodles, cooked and drained
  • ¼ lb. mozzarella cheese, shredded
  • Grated Parmesan cheese

Method

  • Sauté onion and garlic in oil. Stir in remaining sauce ingredients. Bring to boil; simmer 1 hour. Stir occasionally. Remove bay leaf and cloves.
  • Blend together cottage cheese, spinach, eggs, ½ c. Parmesan cheese, salt, nutmeg and pepper. Set aside.
  • Spread 1 c. sauce in 13 X 9 X 2 baking dish. Lay a third of noodles in single layer on top. Spread with sauce; spoon on half of spinach mixture; sprinkle with a third of mozzarella cheese. Repeat layers, topping with sauce. Add remaining noodles; cover with remaining sauce. Sprinkle with mozzarella and Parmesan cheeses. Cover loosely with foil. Bake in moderate oven (350°) 40 minutes.