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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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The recipe was in a cook book from the 50's, I have changed it a little. My suggestion is to make it one day and serve it reheated the next, as with many dishes it is better the next day. Ingredients:
1 lb italian sausage |
1 lb ground chuck |
2 -3 garlic cloves, minced |
1 tablespoon basil (or more) |
1 1/2 teaspoons salt |
1 (1 lb) can tomato (2cups) |
2 (6 ounce) cans tomato paste |
10 ounces lasagna noodles |
3 cups cottage cheese |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
2 tablespoons parsley flakes |
2 eggs, beaten |
1 teaspoon salt |
1/2 teaspoon pepper |
1 lb mozzarella cheese, sliced or shredded |
Directions:
1. Brown meat slowly; drain fat.
2. Add next 5 ingredients.
3. Simmer uncovered 30 minutes, stirring occasionally.
4. Cook noodles in large amount boiling salted water till tender; drain;rinse.
5. (don't over cook,they will cook another 30 minutes in oven).
6. Combine remaining ingredients, except Mozzarella.
7. Place a little sauce in the bottom of 9x13 pan and spread thinly over bottom (keeps it from sticking).
8. Place a layer of noddles in bottom of pan spread with half the cottage cheese filling;add half the Mozzarella cheese and half the meat sauce.
9. Repeat layers.
10. Bake at 375% about 30 minutes.
11. Let stand 10 minutes before cutting in squares, filling will set slightly.
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