Baked Lasagna

Gerlando Sciascia

Baked Lasagna

•           11/2 pounds ground chuck
•           1 large onion, sliced
•           2 cloves garlic, crushed
•           11/2 packages spaghetti sauce mix
•           1 teaspoons MSG or Accent
•           1 teaspoon oregano
•           1 teaspoon salt
•           1/2 teaspoon pepper
•           1 (28-ounce) can tomatoes
•           1 (15-ounce) can tomato sauce
•           1 (4-ounce) can mushrooms, drained
•           11/4 pounds (21/2 cups) large curd, cream style cottage cheese
•           2 eggs, beaten
•           1 teaspoon seasoned salt
•           1/2 pound lasagna noodles, cooked and drained
•           12 ounces mozzarella cheese, grated
•           1/2 to 1 cup grated Parmesan cheese
Brown meat, onion and garlic. Stir in spaghetti sauce mix, MSG, oregano and seasonings. Add tomatoes, sauce and mushrooms. Cook over low heat at least 30 minutes, stirring occasionally. Longer cooking enhances flavor.
In a bowl, combine cottage cheese, eggs and seasoned salt.
Spray two 13-by-9-inch pans with nonstick spray. Alternate layers of half of each of noodles, mozzarella cheese, cottage cheese mixture and meat sauce. Repeat layers, ending with sauce. Bake at 350 degrees for 30 minutes. Sprinkle with Parmesan cheese. Bake for an additional 15 mi