| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Dutch | Cheese, Ground beef, Lasagne, Sausages | 12 | Servings |
INGREDIENTS
| 1/2 | lb | Ground Beef |
| 1/2 | lb | Bulk Italian Sausage |
| 1 | lg | Onion; chopped |
| 3 | Garlic Clove; minced | |
| 1 | cn | (28 oz) Crushed Tomatoes; undrained |
| 1 | cn | (6 oz) Tomato Paste |
| 1 1/2 | c | Water |
| 1 | c | Medium Salsa |
| 2 | ts | Sugar |
| 1 | ts | Chili Powder; (1 to 2) |
| 1 | ts | Fennel Seed |
| 1 | ts | Dried Oregano |
| 1 | ts | Dried Basil |
| 9 | Lasagna Noodles | |
| 16 | oz | Small Curd Cottage Cheese |
| 4 | c | (1 pound) Shredded Mozzarella Cheese |
| 3/4 | c | Grated Parmesan Cheese |
INSTRUCTIONS
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, [email protected] Posted to recipelu-digest Volume 01 Number 416 by RecipeLu <[email protected]> on Dec 30, 1997
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