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Egyptian Lasagna


picture of Served E Lasagna

If you are tired of Christmas turkey or ham, I would recommend that you try this recipe. I found it on a delightful blog written by a woman and her daughters. The casserole is similar to lasagna, but easier to put together, in my opinion. I have made it a couple of times and we have really enjoyed it.

I have changed the recipe just slightly, so I will post my version here. Do go read Leila's original post to find out why she calls it Egyptian Lasagna.

Egyptian Lasagna

6 oz. medium egg noodles
2 cups cottage cheese
1 Tbsp. cornstarch
2 cups grated sharp cheddar cheese
2 1/2 cups spaghetti sauce
1 tsp. Italian Seasoning
dash of garlic powder
dash of black pepper
1/2 tsp. salt
1/2 lb. ground beef

Cook noodles, drain, and place in greased 2 quart casserole dish. Brown and then drain ground beef. In food processor process cottage cheese, cornstarch, and about 1/2 cup of the cheese. Spread the cottage cheese mixture on the noodles. Add a layer of meat and the spaghetti sauce, seasonings and then top with the remaining cheddar.Bake for 30-40 minutes at 350 degrees. Let rest for 10-15 minutes and then serve. Can make ahead and refrigerate or freeze. Can add cooked spinach. This amount serves 5-6.

Here are a couple of pictures of the process:

Spreading the cheese mixture on the cooked noodles:

picture of Cheesing E Lasagna

Adding the sauce:

picture of Saucing E Lasagna

Becka


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1 Comment on “Egyptian Lasagna”

  1. #1 Marilyn
    on Jan 2nd, 2012 at 11:01 pm

    I have twice served ‘Egyptian’ dishes this week. “In the style of . . . .” What a terrific moniker and I enjoyed Leila’s blog post as well.


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