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Mimi's Lasagna Recipe

Ingredients

1 pound lean ground beef

1 (16 ounce) package loaded Italian-style spaghetti

3 (1 ounce) spoons cottage cheese

1 tablespoon unsalted butter, melted

1/2 teaspoon dried basil

2 teaspoons dried oregano

1/2 teaspoon dried rosemary, crushed

1 (16 ounce) package plain muffin mix

1 (16 ounce) package frozen puff pastry, thawed

1 recipe pastry for a 9 inch double crust pie

2 (14.5 ounce) cans tomato soup

1 (16 ounce) package frozen green peas, thawed

2 tablespoons olive oil

2 (14 ounce) cans beef broth

1 cup water

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cauliflower*

Cut the cauliflower into fine flakes. Cover and store in cool, dark place for 1 hour or overnight.

Dissolve the courgette into the 4 cups broth and 4 cups water. Place the rotini mixture in a large stockpot, and add tomato sauce. Bring to a boil, and reduce heat. When the rotini is cooked, strain through a sieve into a large bowl.

Pour sauce over pasta and stir in tomato mixture, stock and Worcestershire sauce. Bring to a simmer, and cook for 10 minutes. Sprinkle with mozzarella cheese and parmesan. Top with cooked pasta and serve.