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LASAGNA CASSEROLE

1 lb. ground beef
1 chopped onion
4 cloves garlic, crushed
1 tsp. salt
1/2 tsp. pepper
2 tsp. oregano
1/2 tsp. basil
1 tsp. parsley flakes or 1
Tbsp. fresh parsley
2 medium bay leaf
2 (15 oz.) cans tomato sauce
or 1 (29 oz.) can tomato
sauce
rinse cans with 2/3 c. water

Brown meat, onion and garlic in large frying pan. Pour
off drippings. Add other ingredients. Cover tightly and cook
slowly one hour. Remove bay leaves.

Lasagna Casserole Cheese Mixture:
1 lb. small curd cottage
cheese
2 c. (8 oz.) shredded
Mozzarella cheese
Blend cottage in blender for several seconds on high
speed or beat with mixer. Combine cottage cheese with 1 1/2
cups Mozzarella cheese. Place 1 cup meat sauce over bottom of
large 9 1/2 x 13 1/2-inch pan. Top with 6 cups cooked
mostaccioli. Cover with cheese mixture. Pour remaining meat
sauce over cheese. Cover tightly with foil and bake at 350 degrees
for 30 minutes. Remove foil and sprinkle remaining Mozzarella
cheese over and bake about 10 minutes longer until cheese is
melted.

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