- Ready In:
- 1 lb lean ground beef
- 1 lb Italian sausage
- 1 large onion, diced
- 8 garlic cloves, minced
- 2 (15 ounce) cans diced tomatoes
- 2 (15 ounce) cans tomato sauce
- 1 (12 ounce) can tomato paste
- 1 cup red wine
- 1⁄2 cup diced sweet red pepper
- 1 large bay leaf
- 2 tablespoons crushed basil
- 2 tablespoons dried oregano
- 1 tablespoon brown sugar
- 1⁄4 cup chopped fresh parsley
- 1 cup chopped spinach leaves (optional)
- 2 cups sliced mushrooms (optional)
- 1 tablespoon red pepper flakes (optional)
- 1 cup grated parmesan cheese
- 1 lb mozzarella cheese, shredded
- 3 cups low fat cottage cheese or 3 cups ricotta cheese
- Combine ground beef, Italian sausage (bulk or casings removed and crumbled), onions and garlic in a large dutch oven or large pot; saute until veggies are tender and meat is browned; drain any fat left in the pan.
- Add the tomato sauce, diced tomatoes, and tomato paste to the meat mixture.
- Stir in the wine, diced bell pepper, bay leaf, basil, oregano and brown sugar.
- Bring to a boil, stirring occasionally; turn heat down to a simmer and cover.
- Simmer 3 to 5 hours, stirring occasionally.
- Taste often and add more spices to taste if needed, simmering after each addition before tasting again.
- Add the spinach, sliced mushrooms and red pepper flakes 1 hour before serving if desired.
- In the meantime, cook lasagna noodles according to the package instructions.
- Layer in this order in your lasagna pan: a thin layer of meat sauce, a layer of noodles, another thicker layer of meat sauce, a cup of cottage cheese, sprinkle on a thin layer of mozzarella, dust with 1/3 of the Parmesan cheese and begin the next layer starting with the noodles; repeat until all sauce, noodles, and cheeses are used ending with noodles, an even layer of mozzarella cheese, dusted with Parmesan.
- Bake in a 350 degree Fahrenheit oven until cheese is melted and spotted with browned areas, about 30 to 45 minutes.
- Allow lasagna to set for 10 to 15 minutes before cutting.
Questions & Replies
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This was absolutely delicious! I used spicey Italian sausage and it gave the sauce the "kick" we liked without adding the red pepper flakes. Toward the end, after tasting, I added a 1/4 tsp. of salt and the spinach leaves. I will be using this as my recipe for lasagna and spaghetti sauce from now on and will add the mushrooms which I forgot to buy this time. Thanks Karen for a delicious recipe that my husband and I thoroughly enjoyed and look forward to making again and again!!
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<p>Click here to get to chat: http://koach.com/index.php?id=chatlogin&client=web&chan=%23Recipezaar The picture above is of me, but is not a very recent one. It was taken during a very sweet time of my life many years ago. The face is mostly the same, but atlas....everything has aged by about 20 years. I am a little heavier, my hair is not permed anymore and is straight with a slight wave to it, almost to my waist with a touch of grey at my temples. I like the picture because it reflects me and my love of the beautiful Colorado Rocky Mountains near Wellington Lake. I am grandma to Xavier Pryce (aka Zavy) who is 7, his little brother, Rylan James, who is 6 and Baby Wyatt who will be 3 in December. They and their momma are the light of my heart. I enjoy hosting a chat room called #Recipezaar on koach.com, named after the old site. Many people don't know this, but I was Recipezaar's first paid employee when Food.com was Recipezaar and Gay and Troy owned it. I am finding it difficult to spend as much time here as I used to. I am retired now and spend my days watch my grandsons while their momma works. Trying to spend time on the computer with 3 rowdy, hyper little boys in the house can be frustrating and sometimes even impossible unless their momma is home to keep an eye on things while grandma indulges herself on the computer.I wish I was as witty a writer as some of the others here on food.com, but I am afraid that all of my creativity and talent goes into my cooking, but I will give this my best shot anyway. I am a single mother to one 25 year old daughter (Alicia) and grandma to Xavier Pryce, Rylan James and Wyatt William. They all still live with me, so I am pretty much the boy's other parent. Cooking is never a chore for me. I collect cookbooks and am an avid reader of anything but have a particular love of horror novels. Stephen King and Dean Koontz are my favorite authors. Although I have degree in office management and graduated with a 3.8 GPA, I must be Food's worst spelling member so please excuse me if you notice it in my posts and if you notice it in my recipes, then my thanks in advance for editing the recipe to be spelled correctly if you have done so. My screen name is pretty simple and easy to remember, but sometimes people do ask me why it says Karen from Colorado instead of Karen from California. It used to be Karen IN Colorado until I moved here to Southern California to be near my sister, Morti, after our parent's deaths in 1996 and 97 and the loss of my job in Colorado in 2002. I tried Karen In California after moving, but it just didn't seem like me so I changed it to Karen FROM Colorado which will always be home to me no matter where my address is at the time. I was born there and will always love that bright and beautiful state. Especially my beloved Rocky Mountains where I spent so much of my time while living there all of my life. 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I have experienced that made a recipe with 50 5 star reviews and hated it thing and wondered why everyone thought it was so delicious. I always think twice about reviewing recipes like that, but I make myself do it because it is what I want others to do. I hate the idea of bringing someones reviews down even a little bit with my less then loved it review, but if we don't, the review system is useless. I don't watch my statistics so much, but I know others do. I still love getting reviews on my recipes. Some make me laugh, some make me sigh and some make my day, but I never let one ruin my day because as nice as it is to read someone's thoughts on one of my recipes (especially one I created myself), it is just not THAT important in the grand scheme of things. The only reviews that really tick me off are retaliatory reviews. Someone's feelings got hurt so they decide to hit back. That is just childish and stupid. I have never had one, but I have read some left for other people. This kind of behavior in grown adults is disgusting. I also dislike reviews that say something like this recipe is not right because it is not made like my mom used to make it. So what! There are hundreds of recipes for spaghetti sauce posted here on Recipezaar. Each and every one of them is sauce recipe for spaghetti. They each have a set of ingredients and instructions for preparing them. That makes them all recipes, with nothing not right about them. I find reviews that say the recipe sounds good or something like that useless. I know that no one is required to make a recipe in order to review it, and I would hate for anyone to lie about making it only so they can leave a comment, but honestly....what good is that kind of statement going to do anyone? I will mark that review as unhelpful and hopefully help send it to the end of a long line of helpful reviews. Reviews that say something along the lines of sorry, but this was just a big mess. We ended up feeding this dinner to the disposal. is also useless. Why didn't it work for you? Was one flavor over powering the rest of the dish? Was it too dry? Too watery? Too bland? Do you have any suggestions for other people that might want to try this recipe? Was the fact that you tossed it into the disposal really necessary to your review? This kind of review is also acceptable on Food, but nothing in that review is helpful to anyone at all. It will also get an unhelpful from me, helping to send it to the back of the list of helpful reviews. Any review that leaves only stars, whether they be 5 stars or 1 star is useless to me. Why did you love it or hate it? Those will get an unhelpful vote. Any 5 star review that doesn't express why this recipe was so great will also get an unhelpful vote. My DH came back for thirds! doesn't tell me anything more then he must have been really hungry that night. Was the recipe easy to prepare? Was it well written? Did all the flavors meld together perfectly? Did you have to substitute any ingredients for taste, diet, or because you can't get an ingredient? Did your changes work? Did you make it just as it was written? Tell us why it was so great. As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. You gave me the chance to try something new and for that, that I am grateful. Thank you for posting it so that I may experience something new whether in cooking it or in tasting it. You did me the favor by posting the recipe so that I could make it. I have prepared and enjoyed foods that I would never have tried before if people like you had not shared your recipe. You deserve the thanks. Not me for eating it. If I gave you a cup of coffee, you would most likely say thank you. If I said thank you for the thank you, it kind of throws off the whole exchange. I appreciate your for taking the time to view and read my profile. Your taking that time shows an interest in my ideas and in me as a person and I take that as the greatest compliment possible on Food.com. ****************************************************** I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!</p>