Lasagna

Sauce:

  • 1 1/2 pounds ground beef
  • 1/2 pound sausage
  • 1 cup onions, chopped
  • 1 clove garlic, minced
  • 28 ounce can crushed tomatoes
  • 15 ounce can tomato sauce
  • 1 1/2 tablespoon parsley flakes
  • 1 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon crushed basil

Cheese mixture:

  • 2 pounds cottage cheese
  • 2 eggs, beaten
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano

Assembly:

  • 3/4 pound low-moisture mozzarella cheese, grated
  • 12 extra wide lasagna noodles
  • Parmesan cheese for sprinkling on top

Sauce:

  1. Brown ground beef, sausage, onions, and garlic in a deep saute pan. Drain off extra fat.
  2. Add crushed tomatoes, tomato sauce, parsley, sugar, salt, and basil.
  3. Simmer, uncovered, for 1 hour, stirring occasionally.

Cheese mixture:

  1. While the sauce is simmering, mix cottage cheese, beaten eggs, Parmesan cheese, parsley, salt and oregano.
  2. Cook the noodles according the package directions.

Assembly:

  1. In a 9×13″ baking dish, arrange a layer of noodles, cheese mixture, and meat sauce, using about half of each. Repeat the layers and sprinkle with Parmesan cheese.
  2. Bake, uncovered, at 350°F for 15 minutes. Reduce heat to 325°F and bake 30 minutes more. Remove from heat and let rest 15 minutes before serving.

Comments are closed.