Mom's lazagna
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground beef |
| ½ | pounds | Bulk italian sausage |
| 1 | large | Onion, chopped |
| 3 | Cloves garlic, minced | |
| 1 | can | (28 oz) crushed tomatoes, undrained |
| 1 | can | (6 oz) tomato paste |
| 1½ | cup | Water |
| 1 | cup | Salsa |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Chili powder (up to 2) |
| 1 | teaspoon | Fennel seed |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Dried basil |
| 9 | Lazagna noodles | |
| 1 | Container (16 oz) cottage cheese | |
| 4 | packs | (1-pound) shredded mozzarella cheese |
| ¾ | cup | Grated parmesan cheese |
Directions
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@...> on Mar 6, 1997.