Tuesday, January 25, 2011

Traditional Lasagna

According to my cookbook, traditional Italian lasagna has sausage in it. Whether that's true or not, I love this recipe, mostly for that extra ingredient! (Okay, this is another more time-consuming recipe, but I won't post one that isn't worth it!)

1 lb ground beef
3/4 lb bulk pork sausage
3 cans (8 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 garlic cloves
1 teaspoon sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 oz) small-curd cottage cheese
1 carton (8 oz) ricotta cheese
1/2 cup grated Parmesean cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 oz) shredded mozzarella cheese, divided

1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
2. In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta, and Parmesean. Spread 1 cup of meat sauce in an ungreased 13 x 9 baking dish.
3. Layer three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture, and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
4. Cover and bake at 375 degrees for 50 minutes. Uncover and bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Yield: 12 servings.

{Kudos to Taste of Home Cookbook}

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