Nana’s Lasagna

DSC_0859Why is it that grandmothers make everything better?! I swear even sandwiches taste better when my Nana makes them! I spent the weekend on Coronado at my grandparents amazing condo, and my Nana suggested we have lasagna for dinner. My mind immediately jumped to the family-style Stouffer’s meal I used to live on in college. She obviously scoffed at the idea of preparing a frozen meal for her grandchildren, and pulled out this family recipe for a much more gourmet version of the classic dish. Whole wheat noodles and cottage cheese, over ricotta, make for a (slightly) healthier, but just as yummy lasagna!

Nana’s Lasagna

1 medium onion, diced

1 shallot, diced

1/2 green pepper, diced

2 cans tomatoes (1 drained, 1 undrained)

1 can tomato sauce

1 tablespoon oregano

1/3 cup Italian seasoning (we used fresh parsley, rosemary, & thyme)

1 jalapeño, chopped

6 oz. mushrooms

1 can chopped black olives

1 lb. ground beef

2 boxes lasagna noodles

20 oz. cottage cheese

16 oz. mozzarella cheese, sliced

Parmesan cheese, grated

Preheat oven to 375 degrees. Saute onion, shallot, and green pepper. Combine with rest of ingredients (besides meat, noodles, and cheese) and simmer for at least an hour. Meanwhile, brown meat, adding to sauce, and boil noodles. Grease large baking dish. Line with noodles and layer with cottage cheese, sauce, mozzarella and Parmesan cheese, respectively. Repeat, etc. ending with mozzarella and Parmesan. Cover with tinfoil and bake for 45 min to an hour, until heated through.

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