"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lasagna Recipe

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Lasagna image

 

This recipe for Lasagna, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Jean
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 LBS GROUND BEEF

2 LBS ITALIAN SAUSAGE

TWO 12 OZ CANS OF TOMATO PASTE

2-4 12 OZ CANS OF WATER (DEPENDS ON HOW MUCH MEAT JUICE YOU HAVE)

ONE 15 OZ CAN OF TOMATO SAUCE

1 LB BOX OF LASAGNA NOODLES

ONE 16 OZ CARTON OF COTTAGE CHEESE

4 CUPS OF PARMESAN CHEESE

2 LBS MOZZARELLA CHEESE

2 TBS GARLIC POWDER

1 TBS ONION SALT

2 TSP SALT

2 TBS SUGAR

3 TBS SWEET BASIL

2 TBS ITALIAN SEASONING

Directions:
Directions:
COOK BEEF AND SAUSAGE WELL AND DRAIN SOME FAT- LEAVE SOME MEAT JUICE FOR FLAVOR. ADD YOUR SPICES AND SALT TO THE MEAT AND THEN ADD TOMATO PASTE, WATER, AND TOMATO SAUCE- BRING TO A BOIL, STIRRING OFTEN. SIMMER ON MEDIUM HEAT FOR 30 MINUTES, STIRRING OFTEN. COOK NOODLES. SPREAD 1/2 CUP OF SAUCE INTO BOTTOM OF ONE 9X13 PAN. LAYER NOODLES, AND THEN SPREAD 3-4 SCOOPS OF SAUCE, 1 CUP OF PARMESAN CHEESE, 1/2 CARTON OF COTTAGE CHEESE, AND REPEAT LAYERS ENDING WITH MOZZARELLA CHEESE ON TOP. BAKE AT 350 DEGREES FOR 30 MINUTES WITH FOIL AND THEN ANOTHER 15 MINUTES AFTER YOU ADD THE CHEESE.





Personal Notes:
Personal Notes:
THIS RECIPE MAKES 2 LARGE 9X13 PANS OF LASAGNA.

 

 

 

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