Mom's lasagna
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground Beef |
| ½ | pounds | Bulk Italian Sausage |
| 1 | large | Onion; chopped |
| 3 | Garlic Clove; minced | |
| 1 | can | (28 oz) Crushed Tomatoes; undrained |
| 1 | can | (6 oz) Tomato Paste |
| 1½ | cup | Water |
| 1 | cup | Medium Salsa |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Chili Powder; (1 to 2) |
| 1 | teaspoon | Fennel Seed |
| 1 | teaspoon | Dried Oregano |
| 1 | teaspoon | Dried Basil |
| 9 | Lasagna Noodles | |
| 16 | ounces | Small Curd Cottage Cheese |
| 4 | cups | (1 pound) Shredded Mozzarella Cheese |
| ¾ | cup | Grated Parmesan Cheese |
Directions
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@...
Posted to recipelu-digest Volume 01 Number 416 by RecipeLu <recipelu@...> on Dec 30, 1997