| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

An easy casserole with all the savory flavors of a classic lasagna. A good size for a family meal.

Beef Lasagna Pie

4 ounces wide egg noodle pasta

1 tablespoon olive or vegetable oil
1/2 pound lean ground beef
1 small onion, chopped
1 cup thinly sliced mushrooms
1/2 cup thinly sliced green onions
2 cloves garlic, crushed
1 teaspoon crushed dried oregano
1 teaspoon crushed dried basil

1/2 teaspoon salt
Ground black pepper to taste
1/2 teaspoon crushed dried thyme
1 (15-ounce) can tomato sauce
1/2 cup cottage cheese
1/4 cup ricotta cheese
1/4 cup shredded mozzarella cheese

1. Cook pasta according to package directions; rinse with cold water and drain well. Layer noodles n the bottom of a 9-inch pie pan that's been coated with vegetable cooking spray and set aside.
2. Preheat oven to 350°F (175°C).
3. Heat oil in a large skillet over medium-high heat. Sauté beef until browned, about 5 minutes. Drain off excess fat and add onion, mushroom, green onions, garlic, oregano, basil, thyme, salt and pepper. Cook until vegetables are tender, about 4 minutes. Stir in tomato sauce, salt and pepper and mix well. .
4. Spread cottage cheese and ricotta evenly over the pasta. Pour the tomato sauce over top and sprinkle the mozzarella cheese over the casserole.
5. Bake uncovered for 20 minutes, or until cheese is melted and sauce is hot.

Makes 6 servings.