Traditional Lasagna

• Meat

  • 1 lb Ground beef
  • 3/4 lb Jones dairy farm all natural pork sausage roll

• Produce

  • 2 Garlic cloves
  • 3 tbsp Parsley, fresh

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 2 cans (6 ounces each tomato paste

• Condiments

  • 3 cans (8 ounces each tomato sauce

• Pasta & Grains

  • 9 Lasagna noodles, cooked and drained

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 2 tsp Sugar

• Dairy

  • 3 cups 4% small-curd cottage cheese, small
  • 3 cups Mozzarella cheese, part skim
  • 1/2 cup Parmesan cheese, grated
  • 6 slices Provolone cheese
  • 1 carton Ricotta cheese

Found on tasteofhome.com

Description

Ingredients

• 1 pound ground beef
• 3/4 pound bulk pork sausage
• 3 cans (8 ounces each) tomato sauce
• 2 cans (6 ounces each) tomato paste
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon Italian seasoning
• 1/2 to 1 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 3 large eggs
• 3 tablespoons minced fresh parsley
• 3 cups (24 ounces) 4% small-curd cottage cheese
• 1 carton (8 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles, cooked and drained
• 6 slices provolone cheese (about 6 ounces)
• 3 cups shredded part-skim mozzarella cheese, divided

Directions

• Directions In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full). Cover; bake 50 minutes. Uncover; bake until heated through, 20 minutes. Let stand 15 minutes before cutting. Yield: 12 servings. Originally published as Traditional Lasagna in Taste of Home April/May 2000, p25 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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