INGREDIENTS

INSTRUCTIONS

Mix together beef, pork, eggs, 1 clove garlic, 1 generous tablespoon
parsley, 2 teaspoons salt and 1/8 teaspoon pepper. Form into 1 inch
meatballs. Cook in olive oil and butter until browned on all sides in
large dutch oven or stock pot. Remove meatballs; set aside.  In pan in
which meat was cooked, mix tomatoes, tomato paste, 1 clove  pressed
garlic, basil, bay leaf, remaining salt and pepper. Simmer  tomato
mixture 30 minutes; return meatballs to the sauce. Remove bay  leaf and
continue to simmer 30 minutes longer or until sauce is  thickened and
meatballs are cooked.  Meanwhile, cook lasagna noodles in boiling
salted water according to  package directions. Drain, rinse and cool
noodles.  Blend together  cheese, oregano, remaining parsley and
additional salt if desired.  Grease a 13x9-1/2x2 inch baking pan.  To
assemble, alternate layers of sauce, noodles, thinly sliced  Mozzarella
cheese, meatballs, seasoned cottage cheese and a generous  sprinkling
of Parmesan cheese. Repeat the layers until all the  ingredients are
used; finishing with tomato sauce and Parmesan  cheese. Bake in
preheated 375 degree oven 30 to 35 minutes. Let stand  8 to 10 minutes
before cutting.  Delicious with all green salad and crispy French
rolls, hot garlic  bread or Italian bread.  Note: The beauty of this
dish is it can be made entirely in advance  and frozen. A thin layer of
sliced, lightly browned Italian sausage  (hot or sweet, your choice)
can be added between the Mozzarella and  meatball layers.  From <A
Taste of Louisiana>.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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