November 15, 2010

Traditional Lasagna



 Traditional Lasagna

12 ServingsPrep: 30 min. plus simmering Bake: 70 min. + standing
  • 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 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 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
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • In a large skillet, cook beef and sausage over medium heat until no
  • longer pink; drain. Add the tomato sauce, tomato paste, garlic,
  • sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 1 hour, stirring occasionally.
  • In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.
  • Spread 1 cup of meat sauce in an ungreased 13-in. x 9-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 the
  • remaining noodles, meat sauce and mozzarella (dish will be full).
  • Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes
  • longer or until heated through. Let stand for 15 minutes before
  • cutting. Yield: 12 servings.

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