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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lots O'Meat Lasagna Recipe

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This recipe for Lots O'Meat Lasagna is from Girl's Weekend at Still Pond Point, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pound ground chuck
1 pound ground Italian sausage
1 onion
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano
2 (15-ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 cup small curd cottage cheese
1 (5-ounce) package grated parmigiana-reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven ready lasagna noodles
2 (8 ounce) packages shredded mozzarella

Directions:
Directions:
Preheat oven to 350 degrees. In a large saucepan, combine ground chuck, sausage, onion and garlic. Cook over medium heat until meat is browned. Drain. Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil and cook for 10 minutes. In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs. Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce, spread 1/2 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with cheese. Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before cutting.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Cook Time: 1 hour 40 minutes

 

 

 

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