| 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, davekim@cdsnet.net
Posted to recipelu-digest Volume 01 Number 416 by RecipeLu
<recipelu@geocities.com> on Dec 30, 1997
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