Lasagna meal over the weekend.

This weekend, instead of simply taking it as a holiday and sleeping in, I decided to celebrate the birthday of one our fore fathers with my friend and family.

And like all my celebrations this one too revolved around a lavish meal.

Mutton lasagna

This recipe has always been a favorite of mine and garnered rave reviews.

 

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 40 min. + standing

• Ingredients:
  1 250 grams pack of keells meatballs
  1/4 cup chopped onion
  1 can (15 ounces) tomato sauce
  1/2 teaspoon salt
  1/2 teaspoon dried oregano
  1/2 teaspoon dried basil
  1/4 teaspoon pepper
  4 medium zucchini (1-1/4 pounds)
  1 cup (8 ounces) cream-style cottage cheese
  1 egg, beaten
  3 tablespoons all-purpose flour
  1 cup (4 ounces) shredded mozzarella cheese
  
• Do it Sasha style:
  In large skillet, cook meatballs and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
  Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
  Sprinkle with mozzarella cheese and remaining meattball mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings

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