*  Exported from  MasterCook II  *
                          American Lasagna (USDA)
 Recipe By     : USDA Bulletin #40, 1973,  (0100-02712)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Freezes Well                     USDA
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  pounds        lean ground beef
      1/3  cup           instant minced onion
      3/4  teaspoon      garlic powder
    4      teaspoons     salt
      3/8  teaspoon      red pepper -- crushed
    1      tablespoon    oregano
    3      tablespoons   parsley flakes
   18      ounces        tomato paste -- 3 (6-oz) cans
   24      ounces        tomato sauce -- 3 (8-oz) cans
    2 1/4  cups          hot water
    3      large         eggs -- beaten
    3      pounds        cream style cottage cheese
    1      pound         lasagna noodles -- cooked, (18 noodles)
   12      ounces        processed cheddar cheese -- shredded
      3/4  cup           Parmesan cheese
      Line four 8x8-inch baking pans with heat-resistant freezer wrap.  Allow
  enough extra wrap to fold over top.  Use one pan for each six servings or
  one-fourth of the recipe.  Do not line pans for food to be served without
      Crumble beef; cook until lightly browned.  Stir in onion.  Cook until
  onion is tender.  Drain off fat.  Stir in seasonings, tomato paste, tomato
  sauce, and water.  Simmer for 5 minutes, stirring occasionally.  In another
  bowl, blend eggs with cottage cheese.
      In each pan, spread a layer of meat mixture (about 3/4 cup).  Add a
  layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese
   mixture (about 3/4 cup), processed cheese (1/3 cup), and parmesan cheese (1 1/2
 tablespoons).	Repeat layers until all ingredients are used.  Pack food
  tightly to avoid air pockets.
      Preheat oven to 400° F. (hot).  Bake 30 minutes or until sauce
  bubbles at edges.
      Cool for 30 minutes at room temperature.  Complete wrapping by pulling
  paper up over top of food.  Put edges of wrap together and fold several
  times so paper lies directly on top of food.  Fold ends of freezer wrap
  over the top and seal with freezer tape.  Label with name of food, date of
  freezing, and last date the food should be used for best eating quality
  (about 6 months).  Freeze for 10-12 hours before removing packages from the
      Preheat oven to 400° F. (hot).  Remove freezer wrap.  Place food in
  baking pan.  Bake 1 1/4 hours or until sauce bubbles at edges and center is
      Italian Lasagna -- Use ricotta cheese in place of cottage cheese and
  mozarella cheese in place of processed cheddar cheese.
                    - - - - - - - - - - - - - - - - - -
 NOTES : This recipe is for 24 servings (about 2 1/2 by 4 inches).
  Directions are given for dividing the prepared food into four parts of six
  servings each.  One part may be completely cooked and served at the time of
  preparation.  The remaining parts may be frozen.
 MasterCook electronic format by Rosie Winters.