From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 8 ounces lasagna noodles
  • 1 cup finely chopped onion
  • 1 clove garlic, minced
  • 3 Tablespoons olive or salad oil
  • 1 pound ground meat
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons oregano
  • 2 cups tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 (12-ounce) carton creamed cottage cheese or Ricotta cheese
  • 1 (6-ounce) package Mozzarella cheese, sliced thin
  • 1/2 cup grated Parmesan cheese


Cook noodles according to package directions.  Drain.  Preheat electric skillet to 350 degrees.  Brown onion and garlic lightly in oil.  Add ground meat and cook until brown.  Stir in seasonings and tomatoes.  Reduce heat to 225 degrees.  Arrange lasagna noodles on top of meat sauce, then cottage cheese and Mozzarella.  Sprinkle Parmesan cheese on top.  Make deep gashes through surface with sharp knife.  Cover and cook 25 minutes.  Uncover and cook 15 minutes until cheese melts and sauce is bubbly.

Oven cooking:  In a 7x11x2-inch baking dish alternate layers of cooked meat sauce, cottage cheese, and lasagna noodles.  Place slices of Mozzarella cheese on top; then sprinkle with Parmesan cheese.  Bake at 350 degrees for 30 minutes.


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