Traditional Lasagna

29 Feb

I have tried lots of lasagna recipes, and for one reason or another never found one I really like…until now. I thought this recipe turned out great. It had tons of great flavor from the pasta sauce, and I love how it includes 3 different types of cheese. This makes a ton, so be sure and serve when you have guests coming over. It does take some time to prepare, so plan ahead.

Traditional Lasagna

Source: adapted slightly from Taste of Home


1 pound lean ground beef

1 pound bulk pork sausage

3 cans (8oz each) tomato sauce

2 cans (60z each) tomato paste

2 garlic cloves, minced

2 teaspoons sugar

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

3 eggs, beaten

2 tablespoons dried parsley

3 cups 2% small curd cottage cheese

8 oz ricotta cheese

1/2 cup grated parmesan cheese

9 oven ready lasagna noodles

10 slices provolone cheese

3 cups shredded part skim mozzarella cheese, divided

In a large skillet, cook beef and pork sausage together over medium heat until no longer pink; drain. Add the tomato sauce, paste, garlic, sugar, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes, stirring occasionally.

In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta, and parmesan cheese.

Spread 1 cup of meat sauce in greased lasagna pan. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella.

Cover and bake at 375 degrees for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting into 12 pieces.


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