| 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"
<davekim@cdsnet.net> on Mar 6, 1997.
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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”