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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

TRADITIONAL LASAGNA Recipe

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This recipe for TRADITIONAL LASAGNA is from Calico Kids and Friends Cookbook, 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 POUND GROUND BEEF
¾ POUND BULK PORK SAUSAGE
3 8-OZ. CANS TOMATO SAUCE
2 6-OZ. CANS TOMATO PASTE
3 GARLIC CLOVES, MINCED
2 TEASPOONS SUGAR
1 ½ TEASPOONS ITALIAN SEASONING
1 TEASPOON SALT
½ TEASPOON PEPPER
3 EGGS
3 TABLESPOONS MINCED FRESH PARSLEY
3 CUPS (24 OZ.) SMALL-CURD COTTAGE CHEESE
1 8-OZ. CARTON RICOTTA CHEESE
1/8 TEASPOON CINNAMON
½ CUP GRATED PARMESAN CHEESE
9 – 11 LASAGNA NOODLES, COOKED AND DRAINED
6 SLICES PROVOLONE CHEESE
3 CUPS (12 OZ.) MOZZARELLA CHEESE, DIVIDED
Directions:
Directions:
IN A SKILLET COOK BEEF AND SAUSAGE TILL NO LONGER PINK, DRAIN. ADD NEXT SEVEN INGREDIENTS. SIMMER UNCOVERED FOR ABOUT 1 HOUR.
IN A BOWL, BEAT EGGS, ADD PARSLEY, COTTAGE CHEESE, RICOTTA, CINNAMON, AND PARMESAN; MIX WELL. SPREAD 1 CUP OF SAUCE IN A 13X9X2 BAKING DISH. LAYER WITH ABOUT 3 NOODLES TO FIT PAN, ALL OF THE PROVOLONE, 2 CUPS RICOTTA MIXTURE, AND 1 CUP MOZZARELLA. REPEAT WITH MORE NOODLES TO FIT, 2 CUPS MEAT SAUCE, REMAINING RICOTTA MIXTURE, AND 1 CUP MOZZARELLA. CONTINUE WITH AS MANY REMAINING NOODLES TO FIT, MEAT SAUCE, AND MOZZARELLA (DISH WILL BE FULL).
COVER AND BAKE 375 DEGREES FOR 50 MINUTES. IF COVERING WITH ALUMINUM FOIL, SPRAY WITH PAM TO PREVENT CHEESE FROM STICKING. UNCOVER AND BAKE 20 MINUTES LONGER. LET STAND 15 MINUTES BEFORE CUTTING.

 

 

 

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