| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Ground beef |
| 1/2 | lb | Bulk italian sausage |
| 1 | lg | Onion, chopped |
| 3 | Cloves garlic, minced | |
| 1 | cn | (28 oz) crushed tomatoes, undrained |
| 1 | cn | (6 oz) tomato paste |
| 1 1/2 | c | Water |
| 1 | c | Salsa |
| 2 | ts | Sugar |
| 1 | ts | Chili powder (up to 2) |
| 1 | ts | Fennel seed |
| 1 | ts | Dried oregano |
| 1 | ts | Dried basil |
| 9 | Lazagna noodles | |
| 1 | Container (16 oz) cottage cheese | |
| 4 | pk | (1-pound) shredded mozzarella cheese |
| 3/4 | c | Grated parmesan cheese |
INSTRUCTIONS
I have tried these two recipes from the "Taste of Home Magazine", issue April/ May 96. These were very, very good. I hope you will like them as much as my family does. :-) 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 lazagna noodles according to 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 meatsauce, half of the cottage cheese, a third of the mozzerella and a third of the parmesan. Repeat layers. Top with remaining noodles, meatsauce, mozzerella and parmesan. Cover and bake at 350 for 45 minutes; uncover and bake for 20 minutes. Let stand for 20 minutes before cutting. Yield: 12 servings. I put my large cookie sheet under my dish in the oven to catch the drips. Saves on cleaning. :-) Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dave&Kim" <[email protected]> on Mar 6, 1997.
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