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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Julianna Bjornson’s Lasagna Recipe

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This recipe for Julianna Bjornson’s Lasagna is from The Bjornson Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 stalks celery (minced)
10 -15 raw spinach leaves (minced)
Small onion (minced)
½ garlic clove (minced)
1 can mushrooms
2 T olive oil
2 tsp oregano
1 lb. Ground beef
1 – 10 oz can Catelli tomato sauce (with spices)
1 – 5 ½ oz tomato paste (with spices)
1 large can of diced tomatoes (with spices)
1 tsp salt
¾ c water
1 egg slightly beaten
400 mL creamed cottage cheese
1/3 c parmesan cheese
1 - 500 g pkg of Catelli lasagna noodles cooked and drained
1 pkg of shredded mozzarella and ½ block cheddar cheese shredded
Directions:
Directions:
Saute onion, garlic, mushrooms and celery together with olive oil. Put in another container. Then brown and fully cook meat – make sure it is very small pieces. Once beef is cooked, put the sauted ingredients together, and stir in water, tomato sauce and paste, (optional) salt, and oregano. (I didn’t put in any salt, but did add parsley flakes, dill and Mrs. Dash.) Simmer this mixture for 15-25 minutes.

Cook noodles and drain. It is best to cook noodles slowly while everything else is being prepared.

Mix egg, spinach, cottage and Parmesan cheese, and 2 shakes of salt.

Spread noodles (4) on bottom of a 9 x 13 inch pan. Then spread on 1/3 of the meat sauce. Then layer with noodles and another 1/3 of the meat sauce. Put a layer of noodles on and then spread with the cottage cheese mixture followed by the rest of the sauce, and then noodles. Cover with cheddar cheese (mild) and then finally the mozzarella cheese.

Bake at 350’C for 35-45 minutes.
Personal Notes:
Personal Notes:
Ken: On a personal note. I add a couple of interesting items. When cooking the onions and garlic I add Anise seed, peperincino, and wine.
I also like to add some hot Italian sausage to the meat mixture.

 

 

 

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