Lasagna

duckit's Note:

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.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 1 lb Italian sausage
• 1 lb ground chuck
• 2 -3 garlic cloves , minced
• 1 tablespoon basil (or more)
• 1 ½ teaspoons salt
• 1 (1 lb) can tomato (2cups)
• 2 (6 ounce) cans tomato paste

Lasagne

• 10 ounces lasagna noodles
• 3 cups cottage cheese
• ½ cup grated parmesan cheese or ½ cup romano cheese
• 2 tablespoons parsley flakes
• 2 eggs , beaten
• 1 teaspoon salt
• ½ 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.

Reviews

[Lisajean77]

Thank you, I was looking for a classic and easy lasagna recipe. I used ricotta instead of cottage, just my preference, but otherwise great!

[Chef #1104754]

Really really good. A very large amount [which is always better in my house!] and you're right; definitly better the next day reheated!