Baked Lasagne

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Minced onions
1 cup	237ml	Thinly sliced green peppers
2		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Oregano
2 tablespoons	30ml	Chopped parsley
1 can		Tomatoes - (#2 1/2)
1 can		Tomato sauce - (8 oz)
1/2 cup	73g / 2.6oz	Grated dry Gouda or Edam cheese
1/2 lb	227g / 8oz	Lasagne (1 1/2" wide noodles)
3/4 lb	340g / 11oz	Swiss cheese - sliced
1 1/2 lbs	681g / 24oz	Cottage cheese

Recipe Instructions

Heat the olive oil; cook the onions, green peppers and garlic in it for 10 minutes. Add the salt, pepper, oregano, parsley, tomatoes and tomato sauce. Cover and cook over low heat 30 minutes. Stir in 2 tablespoons Gouda cheese.

Cook the lasagne (if you can't get it, use broad noodles) as package directs. Spread 1/3 of the sauce on the bottom of a 12- by 8-inch baking dish. Arrange alternating layers of the lasagne, Swiss, cottage cheese, a sprinkling of the Gouda and spread with sauce; then repeat until all the ingredients are arranged in layers in baking dish. Cover with remaining sauce and sprinkle top with remaining Gouda cheese. Bake in a 350 degree oven 35 minutes. Serve hot.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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