Mummy Wrap Lasagna Recipes

MUMMY WRAP LASAGNA

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• Meanwhile, in 12-inch nonstick skillet, cook beef, sausage and onion over medium-high heat 15 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce and tomatoes. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 10 minutes.
• In large bowl, mix cream cheese, sour cream, 1 cup of the mozzarella cheese, the egg and pepper flakes.
• In ungreased 14x10-inch lasagna pan, spread about 1 cup of the meat sauce. Top with 4 cooked noodles, half of the cream cheese mixture and 1 cup of the meat sauce. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining half of cream cheese mixture, 1 1/2 cups of the meat sauce and 1 cup of the mozzarella cheese. Top with remaining noodles and meat sauce. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake uncovered 30 to 35 minutes or until bubbly and cheese is melted. Let stand 10 minutes before serving.

MUM'S LASAGNA

Steps:

• Brown meat slowly in a large pan. Spoon off the excess fat and add the garlic, salt, tomato paste and canned tomatoes.
• You can also add one onion, cut up very fine.
• Simmer 30 minutes, uncovered stirring occasionally.
• Cook noodles by boiling a large pot of water.
• Add salt and noodles. Cover and turn off heat.
• Leave for 20 minutes. Do not lift cover. You can use your roasting pan for this step.
• Now combine the cottage cheese, parmesan, parsley, eggs, salt and pepper in a bowl.
• Place ½ the noodles in 13x9x2 oblong dish, spread with ½ the cottage cheese filling and ½ the meat sauce. Repeat layers.
• Bake at 375F about 30 minutes.
• You can assemble this early. Refrigerate and allow 15 minutes longer for cooking.
• Let stand 5 minutes before cutting, filling will set slightly.