Noodles:
¾ cup Flour
1 Egg
¼ teaspoon Salt
Italian Meat Sauce:
250-300 g Mince
1 clove Garlic, crushed
1 tablespoon chopped Parsley
2 teaspoons dried Basil (I had neither Parsley nor Basil, so I put in some dried Mixed Herbs)
1 teaspoon dried Oreganum
1½ teaspoons Salt
1 can Tomatoes
1 small pottle Tomato Purée
Cheese Mixture:
½ pottle Cottage Cheese
1 Egg, beaten
Salt & Pepper
2 tablespoons chopped Parsley (again, I replaced this with Mixed Herbs)
½ cup grated Cheese (Parmesan recommended, I didn’t have any, so used Colby)
250 g (approx.) thinly sliced Colby
Preheat oven to 190ºC. Combine flour, egg and salt and mix well. If necessary, add a little water so the dough forms a soft ball. Divide dough in half: roll each half in a rectangle 6 mm thick. Cut into strips 5 cm wide and about 15 cm long. (I don’t yet have a rolling pin, but managed to form and flatten some chunks of dough, and they really don’t have to look perfect, they just need to be usable as lasagne sheets).
Cook noodles in 2-3 litres boiling salted water for 3-5 minutes. Do this in two or so batches. As the noodles are cooked, try to hand them over the side of a colander until required.
To prepare the sauce, brown the meat in a saucepan until it separates; drain off any exceess fat. (Don’t add the next ingredients until you can see the excess fat, and have drained it. I didn’t notice it untill I’d started putting in the next ingredients and it really is quite and oily dish.) Add the garlic, herbs, salt, tomatoes and tomato purée. Simmer, uncovered, for approximately 45 minutes, stirring occasionally.
Make the cheese mixture by combining in a bowl all ingredients except the colby slices.
Cover the botton of a rectangular ovenproof dish with noodles. Spread half the cottage cheese mixture over the noodles. Add one third of the colby cheese slices and then cover with half the meat sauce. Repeat layers and finish with sliced cheese on top.
Bake at 190ºC for 30 minutes. Allow to stand for 10 minutes before cutting into squares to serve.
