 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1-24 oz tub(s) cottage cheese |
1-24 oz tub(s) ricotta cheese |
4 eggs scrambled |
1-lg can(s) parmesan, romano & asiago cheeses shredded |
6 pound(s) mozzarella cheese shredded |
2-1 lb box(es) lasagna (no boil) pasta |
salt |
pepper |
meat sauce |
Directions:
1. In a medium mixing bowl, scramble 4 eggs
2. In a large mixing bowl, combine cottage & ricotta cheeses
3. Add scrambles eggs to cheese mixture and combine
4. Add salt & pepper to taste
5. In a large/deep oblong baking dish spread thin layer of meat sauce to cover bottom of dish
6. Layer lasagna (no boil) pasta to cover bottom bottom of dish (sheets may overlap, depending on size of baking dish)
7. Spread thick layer of cottage/ricotta cheese mixture onto each lasagna sheet
8. Sprinkle layer of parmesan, romano & asiago cheeses
9. Cover with layer of mozzarella cheese
10. Cover with layer of meat sauce
11. Repeat layers (pasta, cottage/ricotta, parmesean/rmano/asiago. mozerella, meat sauce) until you reach top of baking dish (approximately 4-5 layers)
12. Top with remaining mozarella cheese
13. * MEAT SAUCE RECIPE
14. Vegetable mixture:
15. In a large stock pot, add olive oil to cover bottom of pot
16. Add onions, celery, carrots, garlic, mushrooms & zucchini
17. Add salt, pepper, basil, oregano, marjoram, rosemary, thyme, parsley & sugar to taste
18. Saute until vegetables are soft
19. Meat mixture:
20. In a large saute pan, add ground chuck & Italian sausage
21. Add salt, pepper, basil, oregano, marjoram, rosemary, thyme, parsley, sugar to taste
22. Cook until meat is brown
23. Add tomato paste and stir throughly
24. Combine both vegetable & meat mixture in stock pot
25. Defrost chopped spinach in microwave, & add
26. Add diced tomatoes, tomato sauce & bay leaves
27. Taste & add additional seasonings if needed
28. Simmer for 3 hours, stirring occasionally
|
|