Garfield Lasagne Recipe

Name: Garfield Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 2 tsp. seasoned salt; 1/2 tsp. seasoned pepper; 1 large (1 lb. 12 oz.) can crushed tomatoes; 1 (8 oz.) can tomato sauce; 1/2 lb. lasagne noodles; 1/2 lb. small curd cottage cheese; 1/2 lb. Ricotta cheese; 1/2 c. Parmesan cheese; 2 cloves garlic, crushed; 1 pkg. any spaghetti sauce mix

Servings: persons

1 lb. ground beef
2 tsp. seasoned salt
1/2 tsp. seasoned pepper
1 large (1 lb. 12 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
1/2 lb. lasagne noodles
1/2 lb. small curd cottage cheese
1/2 lb. Ricotta cheese
1/2 c. Parmesan cheese
2 cloves garlic, crushed
1 pkg. any spaghetti sauce mix

1
Brown meat; drain fat.
2
Add salt, garlic and pepper.
3
Simmer 10 minutes.
4
Add crushed tomatoes and tomato sauce.
5
Mix thoroughly and simmer 30 minutes.
6
Boil noodles until almost tender.
7
Rinse.
8
Pour 1/4 meat sauce into casserole dish.
9
Top with noodles, then Mozzarella.
10
In separate bowl, mix cottage cheese and Ricotta together.
11
Put 1/3 mixture in casserole next. Repeat layers, ending with meat sauce.
12
Top with Parmesan cheese. Bake at 350u00b0 for 30 minutes.
13
Let stand before cutting.
14
If refrigerated, bake at 350u00b0 for 1 hour.

966

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. ground beef, 2 tsp. seasoned salt, 1/2 tsp. seasoned pepper, 1 large (1 lb. 12 oz.) can crushed tomatoes, and more.

Yes, Garfield Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garfield Lasagne

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