Recipe of the Week: Super Lasagna, by P.L.


  • ¾ lb lean ground beef
  • ½ lb lean ground pork
  • 1 small onion chopped
  • 1 clove garlic, minced
  • 1 (16oz) can tomatoes, cut up
  • 1 (8oz) can tomato sauce
  • 1 beef bouillon cube, crushed
  • 1 tbs parsley flakes
  • 2 tsp sugar
  • ½ tsp salt
  • ½ tsp crushed basil
  • 1 pt. cottage cheese (16oz)
  • ½ cup grated Parmesan cheese
  • ½ tsp salt
  • ½ tsp crushed oregano
  • 8oz lasagna noodles, cooked and drained
  • 8oz mozzarella cheese, sliced


  1. In a large skillet or slow-cooking pot with browning unit, cook and stir beef, pork, onion, and garlic. Drain off excess fat.
  2. In a slow-cooking pot, combine drained beef, pork, onion, and garlic with tomatoes, tomato sauce, bouillon cube, parsley, sugar, salt, and basil.
  3. Cover and cook on low for 6 to 8 hours.
  4. Mix cottage cheese, ¼ cup Parmesan cheese, and oregano.
  5. In a 13x9in pan, layer half the cooked noodles, sauce, mozzarella cheese, and cottage cheese mixture; repeat, reserving enough sauce for layer on top.
  6. Sprinkle with ¼ cup grated Parmesan cheese.
  7. Bake in 350°F oven for 45 minutes.

Makes 8 to 10 servings.

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