Papa D's Lasagna

This is a moist lasagna, if you prefer a firmer texture reduce the amount of beef broth and/or drain the stewed tomatoes. Ricotta cheese can be used in place of the cottage cheese.

• Ready In: 3 hrs
• Serves: 6-8

Ingredients

• 9  lasagna noodles

• Meat sauce

• 1 1⁄2 lbs hamburger
• 1  medium onion, diced
• 2  tablespoons olive oil
• 1  tablespoon  minced garlic
• 1  tablespoon  chopped parsley
• 1⁄2 teaspoon oregano
• 1  bay leaf
• 2 (14 ounce) cans stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2  cups  beef stock
• 1⁄4 cup red wine
•  salt and pepper

• Cheese sauce

• 24  ounces cottage cheese
• 1  cup parmesan cheese, shaved
• 2  tablespoons parsley flakes
• 2  beaten eggs
• 1⁄2 teaspoon pepper
• 16  ounces mozzarella cheese, shredded

Directions

1. For meat sauce: Over medium high heat sauté onion and garlic in oil until lightly browned. Add beef and brown. Drain.
2. Add remaining ingredients stir to combine and simmer uncovered for 1 hour, salt and pepper to taste, add wine stir and cook an additional 1/2 hour. Skim of any grease that forms during this time. Remove bay leaf.
3. For cheese sauce mix together all ingredients except mozzarella.
4. Cook lasagna noodles according to package directions drain and rinse.
5. In a 9 x 13 casserole dish sprayed with non-stick spread out a small amount of sauce then place 1/3 of the noodles on the bottom, add 1/3 cheese sauce, 1/3 meat sauce and 1/3 of mozzarella. Repeat layer.
6. Bake in a pre-heated 325º F oven for 45 minutes. Let stand for 10 minutes before cutting.