Neapolitan Lasagne

Name: Neapolitan Lasagne
Yield: Makes 12 servings
Cuisine: Nepal
Ingredients: Grated Parmesan cheese; ¼ lb. mozzarella cheese, shredded; ¼ tsp. salt; ¼ tsp. ground nutmeg; ⅛ tsp. pepper; 1 (1 lb.) pkg. lasagne noodles, cooked and drained; 1 lb. creamed cottage cheese; 1 (9 oz.) pkg. frozen spinach, cooked, drained and chopped; 2 eggs, slightly beaten; ½ c. grated Parmesan cheese; ½ tsp. orégano leaves; ½ tsp. salt; ¼ tsp. pepper; ¼ tsp. sugar; 1 (6 oz.) can tomato paste; ½ bay leaf; 2 whole cloves; ½ tsp. basil leaves; ½ tsp. minced garlic; 2 tblsp. finely chopped onion; 1 c. water; 2 beef bouillon cubes; 1 (2 lb. 3 oz.) can plum tomatoes, sieved; ⅓ c. salad oil

Preparation info

Makes
12
servings

Difficulty
Medium

Appears in

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
⅓

Asia
Nepal
Supper

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