Lasagne
3 lbs. ground beef
1 lb. ground fresh pork
2 c. chopped onion
2 cloves garlic, minced
2 cans (1 lb. 12 oz. each) tomatoes
2 cans (15oz each) tomato sauce
3 TBSP + 2 TBSP parsley flakes
3 TBSP sugar
2 tsp + 2 tsp salt
1 tsp crushed basil
1 tsp + 2 tsp. crushed oregano
1 c. + 1 c. grated Parmesan cheese
16 oz. lasagne noodles, cooked and well drained
1 1/2 lb. mozzarella cheese, shredded
2 cartons (about 2 lb. each) creamed cottage cheese
Cook and stir beef, pork, onion and garlic in a heavy sauce pot until meat is browned and onion is tender. Drain off at. Add tomatoes and break up with a fork. Stir in tomato sauce, 3 TBSP parsley flakes, sugar, 2 tsp. salt and 1 tsp oregano; simmer uncovered 1 hr. or until mixture is as thick as a good spaghetti sauce.
Heat oven to 350 degrees.
Mix cottage cheese, 1 c. Parmesan cheese, 2 TBSP parsley flakes, 2 tsp. salt and 2 tsp. oregano.
In 2 oblong baking pans (13x9x2), layer half each of drained noodles, sauce, mozzarella cheese and cottage cheese mixture; repeat, reserving enough sauce for thin top layer. Spread sauce over top; sprinkle with 1 c. Parmesan cheese.
Bake uncovered 45 mins. (allow additional baking time if casserole has been refrigerated). Let stand 15 mins. after removing from oven. (24-3" square servings)
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