Ingredients: |
Ingredients: 2 lb. ground beef 3 medium onions, chopped (about 1 ½ c.)
2 (1 lb.) cans tomatoes
1 c. parsley flakes
1 c. sugar
2 tsp. basil leaves
1 c. grated Parmesan cheese
2 Tbsp. parsley flakes
2 tsp. oregano leaves
1 1/2 lb. Mozzarella cheese, shredded
1 c. grated Parmesan cheese
1 lb. ground lean pork
2 cloves garlic, minced
2 (15 oz.) cans tomato sauce
2 tsp. salt
6 c. (four 12 oz. cartons) creamed cottage cheese
1 tsp. salt
2 (8 oz.) pkg. lasagna noodles, cooked and well drained
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Directions: |
Directions:Cook and stir ground beef, ground pork, onion and garlic in Dutch oven or kettle until meat is brown and onion is tender. Drain off fat. Add tomatoes and break up with fork. Stir in tomato sauce, cup parsley flakes, the sugar, 2 teaspoons salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered, about 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350°. Mix cottage cheese, 1 cup Parmesan cheese, 2 tablespoons parsley flakes, 1 tablespoon salt and the oregano leaves. Reserve 1 cup meat sauce for the top layer. In each of 2 ungreased baking pans, 13 x 9 x 2-niches, layer 1/4 each of the noodles, remaining meat sauce, the Mozzarella cheese and cottage cheese m ixtu re; repeat. Spread reserved meat sauce over top; sprinkle each pan with 1/z cup Parmesan cheese. (Lasagna can be refrigerated several hours at this point until bake time.) Bake, uncovered, 45 minutes. (Allow an additional 10 to 15 minutes if lasagna has
been refrigerated.) For easier cutting, let stand 15 minutes after rmoving from oven.
HINT
BE CAREFUL not to add to much salt. Often we add salt when browning meat, then to sauce and again then to noodles.
The cheeses have alot of salt in them. If you are not carefull, you can cause this wonderful dish to be to salty. No body
wants to be to salty. LOL |
This recipe for Granny's Lasagne is from