Lamb and Lasagne Casserole

Ingredients

• 1 (1-pound) can tomato sauce
• 1 (6-oz.) can tomato paste
• 1 cup hot water
• 1-1/2 tsp salt
• 1/4 tsp pepper
• 2 tsp oregano
• 2 tsp basil
• 1 clove garlic, peeled and crushed
• 1 med. sized yellow onion, peeled and chopped fine
• 3 cups ground, lean cooked lamb
• 1 cup cottage cheese or ricotta
• 1/2 cup sour cream1/2 lb. lasagne noodles, cooked by package directions and drained
• 1/4 cup Parmesan cheese

Directions

In a saucepan mix tomato sauce, paste, water, salt, pepper, herbs, garlic, onion, and lamb. Simmer, uncovered, stirring ocassionally, 1/2 hour. Preheat oven to 350 degrees F. Combine cottage cheese and sour cream. In an 8" or 9" square greased baking dish layer in noodles and meat sauce, beginning and ending with noodles and adding dabs of cottage cheese mixture on each layer. Sprinkle with Parmesan and bake, uncovered, 30 min. Raise temp. to 400 degrees F, and bake 10 minutes longer to brown. Cut in squares and serve.

Submitted 6/13/05.
Source: Doubleday Cookbook
Submitted By: tc c
tc;uvs@icqmail.com
Lamb and Lasagne Casserole