Deep-Fried Lasagna

1. 1

   Heat the oil to 350 degrees F.

2. 2

   Dredge each square in flour then egg and then bread crumbs to coat.

3. 3

   Fry for about 1 minute until golden brown.

4. 4

   2 cups canned, diced tomatoes

5. 5

   2 cups tomato sauce

6. 6

   1 cup water

7. 7

   1/2 cup onions, diced

8. 8

   1/2 cup green bell peppers, diced

9. 9

   2 cloves garlic, diced

10. 10

    1/4 cup chopped fresh parsley leaves

11. 11

    1 1/2 teaspoons Italian seasoning

12. 12

    1 1/2 teaspoons House Seasoning, recipe follows

13. 13

    1 1/2 teaspoons seasoning salt

14. 14

    1 1/2 teaspoons sugar

15. 15

    2 bay leaves

16. 16

    1 1/2 pounds ground beef

17. 17

    6 to 9 long strips lasagna noodles

18. 18

    12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan

19. 19

    1 cup grated Gruyere cheese

20. 20

    1 cup grated Swiss cheese

21. 21

    2 cups grated Cheddar

22. 22

    1 (8-ounce) package cream cheese

23. 23

    1 cup mozzarella, grated

24. 24

    Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot.

25. 25

    Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.

26. 26

    See Cook's Note*

27. 27

    Crumble the ground beef in a saucepan.

28. 28

    Cook until no pink remains then drain off the fat.

29. 29

    Add the ground beef to the stockpot.

30. 30

    Simmer for another 20 minutes.

31. 31

    Remove bay leaves.

32. 32

    Cook the pasta according to the package directions.

33. 33

    Drain and set aside.

34. 34

    *Cook's Note: If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water.

35. 35

    Bring sauce back to a boil.

36. 36

    Stir in cornstarch mixture, stirring constantly.

37. 37

    Preheat oven to 350 degrees F.

38. 38

    Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan.

39. 39

    Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese.

40. 40

    Pinch off small pieces of cream cheese and dot over the other cheeses.

41. 41

    Add another layer of sauce.

42. 42

    Repeat layering 2 to 3 times ending with sauce.

43. 43

    This may be covered and refrigerated.

44. 44

    Bake for 20 minutes.

45. 45

    Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.

46. 46

    *Note: If lasagna has been refrigerated, bake for 40 minutes total.

47. 47

    Ease of preparation: easy

48. 48

    1 cup salt

49. 49

    1/4 cup black pepper

50. 50

    1/4 cup garlic powder

51. 51

    Mix ingredients together and store in an airtight container for up to 6 months.

* Per serving · 4 servings · Values may vary.