50+ Friends Club Cookbook
Meat and Wild Game
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Impossible Lasagne Pie
From the Kitchen of: Shelley Sparks
Source: Bisquick Recipe Club
| 1/2 |
c. |
Small Curd Creamed Cottage Cheese |
| 1/2 |
c. |
Parmesan Cheese, grated |
| 1 |
lb. |
Ground Beef; cooked and drained |
| 2 |
c. |
Mozzarella; shredded |
| 1 |
tsp. |
Oregano |
| 1/2 |
tsp. |
Basil |
| 6 |
oz. |
Tomato Paste |
| 1 |
c. |
Milk |
| 2/3 |
c. |
Bisquick |
| 1/2 |
tsp. |
Salt |
| 1/4 |
tsp. |
Pepper |
| |
|
Fresh Parsley, chopped |
- Preheat oven to 400 degrees. Grease pie plate, 10x1 1/2 or square baking dish 8x8 inches.
- Layer cottage cheese and parmesan cheese in pie plate.
- Mix cooked beef, 1 cup of the mozarella, the oregano, basil and tomato paste; spoon evenly over the top.
- Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed or with wre whisk or hand beater 1 minute or until smooth. Pour into pie plate.
- Bake 30-35 minutes or until knife inserted in center comes out clean.
- Sprinkle with remaining cheese. Return to oven 1-2 minutes or til cheese is melted. Cool 5 minutes. Sprinkle with parsley.
- To make 1/2 recipe: Use 1 qt. square or round casserole. Divide ingredients into half. Decrease beat time to 10 seconds in blender or 30 seconds with wire whisk or hand beater and first bake time to 25-30 minutes.
- Hight Altitude: no adj. necessary