"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Sally's Sensational Lasagna Recipe

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This recipe for Sally's Sensational Lasagna, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Ives
Added: Saturday, October 4, 2008



Meat Sauce:

Brown 1 pound ground turkey (or chicken or beef) in a very large saucepan. Drain fat.
Add and cook until tender:
1 onion, chopped
1/2 red pepper, chopped
6 medium sized mushrooms, sliced (if desired)
2 tablespoons minced garlic
2 fresh parsley sprigs, chopped
Oregano, basil and Italian spices to taste

2- 26 oz jars of favorite tomato sauce (reserve cup)
Set this sauce aside.

Cheese sauce:
Combine in bowl:
16 oz. cottage cheese
32 oz. ricotta cheese
8 oz. shredded mozzarella cheese
2 eggs
2 fresh parsley sprigs, chopped
1 tablespoon basil
Salt and pepper to taste

Spread reserved cup tomato sauce on bottom of a 13x8 lasagna dish.
Layer 3 lasagna pasta strips lengthwise across bottom.
Top with 1/4 meat sauce, then 1/4 cheese sauce. Continue with remaining pasta, meat sauce and cheese sauce.
Sprinkle top with one cup mozzarella cheese.

Bake at 375 degrees for 45 minutes, covered loosely with foil. Uncover and continue to bake another 15 minutes.

Personal Notes:
Personal Notes:
This recipe has become a favorite at family gatherings including July 4 in Massachusetts, August in Maine and Christmas/New Years in New Hampshire. The Lasagna may be made up to 3 months ahead and frozen. Its best to thaw completely before baking.




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