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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Got this recipe from the first cookbook I ever bought. I was right out of high school and had never attempted anything more difficult than a grilled-cheese sandwich. But when I tried this recipe, I fell in love with cooking. This was also the very first time I had ever tried lasagna. Now when ever anyone hears I am cooking lasagna I have a house-full for dinner! Ingredients:
1/2 lb ground beef |
1/2 lb mild italian sausage |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 (6 ounce) can tomato paste |
1 (16 ounce) can tomatoes, undrained and cut up |
2 teaspoons dried basil, crushed |
1 teaspoon dried marjoram, crushed |
1 (4 ounce) can sliced mushrooms, drained |
2 eggs |
1 lb cream-style cottage cheese |
3/4 cup grated parmesan cheese, divided |
2 tablespoons parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
8 ounces uncooked lasagna noodles, cooked, drained and rinsed |
2 cups shredded cheddar cheese |
3 cups shredded mozzarella cheese |
Directions:
1. Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
2. Add tomatoes with juice, tomato paste, basil and marjoram.
3. Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
4. Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
5. Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
6. Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
7. Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
8. Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
9. Let stand 10 minutes.
10. Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.
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