1/2 lb Ground Beef
1/2 lb Bulk Italian Sausage
1 large Onion, chopped
3 Garlic Clove, minced
1 can (28 oz) Crushed Tomatoes, undrained
1 can (6 oz) Tomato Paste
1 1/2 cup Water
1 cup Medium Salsa
2 tsp Sugar
1 tsp Chili Powder, (1 to 2)
1 tsp Fennel Seed
1 tsp Dried Oregano
1 tsp Dried Basil
9 Lasagna Noodles
16 oz Small Curd Cottage Cheese
4 cup (1 pound) Shredded Mozzarella Cheese
3/4 cup Grated Parmesan Cheese
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In a large kettle or dutch oven, cook beef, sausage and onion until meat is browned and onion is tender; drain. Stir in the next 10 ingredients. Simmer, uncovered, for 3 hours, stirring occasionally. Meanwhile, cook lasagna noodles according to the package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzerella and a third of the parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzerella, and parmesan cheese. Cover and bake in a 350 oven for 45 minutes; uncover and bake for 20 minutes. Let stand 20 minutes before cutting. Yield: 12 servings.
NOTES : Source: April/May 1996 Taste of Home Magazine, recipe by: Gina Squires of Salem, Oregon. This is my family's favorite lasagna recipe. Sorry to say, it beats my own mothers' recipe. Recipe by: Taste of Home Magazine/Kimberly, davekim@cdsnet.net
Posted to recipelu-digest Volume 01 Number 416 by RecipeLu <recipelu@geocities.com> on Dec 30, 1997
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