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Heat the oil to 350 degrees F. Dredge each square in flour then egg and then breadcrumbs to coat. Fry for about 1 minute until golden brown.
Prep Time: 2 hours
Inactive Prep Time: 4 hours
Cook Time: 15 minutes
Difficulty: Easy
Yield: 15 pieces
The Lady and Sons Lasagna
2 cups canned, diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup onions, diced
1/2 cup green bell peppers, diced
2 cloves garlic, diced
1/4 cup fresh parsley leaves, chopped
1 1/2 teaspoons Italian Seasoning
1 1/2 teaspoons Paula Deen's House Seasoning
1 1/2 teaspoons Paula Deen's Seasoned Salt
1 1/2 teaspoons sugar
2 bay leaves
1 1/2 pounds ground beef
6 to 9 Long strips lasagna noodles
12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
1 cup Gruyere cheese, grated
1 cup Swiss cheese, grated
2 cups cheddar, grated
1 (8-ounce) package cream cheese
1 cup mozzarella, grated
To make the sauce, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. (If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly.) Remove bay leaves.
Preheat oven to 350 degrees F.
To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times, ending with sauce. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.
Prep Time: 25 minutes
Cook Time: 2 hours 20 minutes
Difficulty: Easy
Yield: 8-10 servings
Recipe courtesy Paula Deen
Show: Paula's Party
Episode: Fair Food
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