How Do You Make “Really Good” Lasagna?
• Dice one medium onion. Saute in 2 Tbsp. butter, along with 1/2 Tbsp. minced garlic. Remove from pan. • Fry 1-1/2 Lbs. ground chuck on high heat. Break up meat with a masher. Drain in colander using the same masher to squeeze out any fat. Return meat to pan and add onion/garlic. Stir. • Into this mixture add a palm full each of dried parsley, chervil and basil. Stir. • Now add Worcestershire sauce and A-1 sauce, along with about 1/2 cup of red wine. Stir thoroughly. • Combine meat mixture with 1 jar of Classico Tomato and Basil Pasta Sauce. Swish the jar with about 1/2 cup water. Put watery mixture into pot. Simmer on very low heat. While the sauce simmers, complete the following: • Mix together: 1 – 1# container of small curd cottage cheese, 2 eggs, 1 cup Parmesan cheese, and a palm full of dried parsley. • Have ready 1 box of lasagna noodles (no-boil), 2 – 8 oz. packages shredded Mozzarella cheese, 1 – 8 oz. package of shredded Parmesan/Romano cheese, and 1 – 8 oz. package shredded
