An easy casserole with all the savory flavors of a classic lasagna. A good size for a family meal.
4 ounces wide egg noodle pasta
1 tablespoon olive or vegetable oil
1/2 pound lean ground beef
1 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 crushed dried thyme
1 (15-ounce) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup cottage cheese
1/4 cup ricotta cheese
1/4 cup shredded mozzarella cheese
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.
Preheat oven to 350°F (175°C).
Heat oil in a large skillet over medium-high heat. Saute beef until browned, about 5 minutes. Drain off excess fat and add onion, mushroom, green onions, garlic, oregano, basil and thyme. Cook until vegetables are tender, about 4 minutes. Stir in tomato sauce, salt and pepper and mix well.
Spread cottage cheese and ricotta evenly over the pasta. Pour the tomato sauce over top and sprinkle with Mozzarella. Sprinkle the mozzarella cheese over the casserole. Salt and pepper the dish according to individual taste. Bake uncovered for
20 minutes, until cheese is melted and sauce is hot.
Makes 6 servings.