| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Crockpot, Pasta |
9 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Lean ground beef |
| 1/2 |
lb |
Lean ground pork |
| 1 |
|
Small onion; chopped |
| 1 |
|
Clove garlic; minced |
| 16 |
oz |
Can tomatoes; cut up |
| 8 |
oz |
Can tomato sauce |
| 1 |
|
Beef bouillon cubes; crushed |
| 1 |
tb |
Parsley flakes |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Crushed basil |
| 1 |
pt |
Cottage cheese |
| 1/2 |
c |
Grated parmesan cheese |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Crushed oregano |
| 8 |
oz |
Lasagna noodles; cooked and drained |
| 8 |
oz |
Mozzarella cheese; sliced |
INSTRUCTIONS
In large skillet or slow-cooking pot with browning unit, cook and stir
beef, pork, onion, and garlic. Drain off excess fat. In slow-cooking pot,
combine drained beef, pork, onion, and garlic with tomatoes, tomato sauce,
bouillon cube, parsley, sugar, 1/2 tsp. salt, and basil. Cover and cook on
low for 6 to 8 hours. Mix cottage cheese, 1/4 cup Parmesan cheese, 1/2 tsp.
salt, and oregano. In 13 x 9-inch pan, layer half the cooked noodles,
sauce, mozzarella cheese, and cottage cheese mixture; repeat, reserving
enough sauce for layer on top. Sprinkle with 1/4 cup Parmesan cheese. Bake
in 350 F oven for 45 minutes.
Posted to recipelu-digest Volume 01 Number 268 by James and Susan Kirkland
<kirkland@gj.net> on Nov 17, 1997
A Message from our Provider:
“If you want to be a leader, you must serve.”