"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for LASAGNA, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, June 23, 2007


2 large cans diced tomatoes
4 8oz. cans tomato sauce
4 6 oz. cans tomatoe paste
6 6 oz cans water
2 tsp. salt
1 tsp. black pepper
5 tbsp. sugar (or to taste)
2 tsp. oregano
2 tbsp. basil
1 tbsp. parsley
4 cloves garlic minced
1 medium onion chopped
1 lb. lean ground beef, browned with onion
4 pork steaks, lightly browned
5 8 inch Italian sausage links, lightly browned

Cheese mixture:
2 12 oz. carton small curd cottage cheese
2 eggs, beaten
1 tsp. salt
1/2 tsp. balck pepper
2 tbsp. parsley
1/2 cup Parmesan cheese

Additional Cheese:
1 lb. Mozzarella, graded or sliced
1 lb. Monterey Jack, graded or sliced

1 box Lasagna Noodles, cooked as directed

In large sauce pan mix together all ingredients for sauce. Add browned meats. Bring to a boil and simmer, stirring frequently for at least 3 hours. Add additional water if needed. Remove the meats and remove bone and break into small pieces, add back to sauce and simmer a about 10 minutes more.
Mix together cheese mixture and set aside.

In Lasagna Pan or 15 X 17 inch baking dish layer as follows: Spread small amount of sauce in bottom of pan; noodles, cover with half of the sauce, spread half of cheese mixture, Half of the Monterey Jack and Mozzarella cheese Repeat layers. After last layer, arrange slice of pepperoni slices on top of cheese.

Bake 350 covered with foil, 35 minutes. Remove foil and bake until cheese is golden brown. Let stand for at least 20 minutes before serving.

Personal Notes:
Personal Notes:
The sauce will be enough for two Lasagna's. Or use the sauce for other Italian dishes.

This is an original Italian recipe, takes time to cook the sauce. It is worth the time and freezes well.




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