"Hunger is the best sauce in the world."--Cervantes

Lasagna Recipe

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This recipe for Lasagna, by , is from Texas Ties-From Texans' Kitchens and Those Who Love 'Em, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katy Hardin
Added: Wednesday, November 12, 2008


1 1/2 lbs. ground beef
1 lb. hot breakfast sausage
2 cloves minced garlic
2 14.4 oz. cans whole tomatoes
2 6 oz. cans tomato paste
2 Tbsp. dried basil
4 Tbsp. dried parsley flakes
3 tsp. salt
1 10 oz. pkg. lasagna noodles
1 Tbsp. olive oil
3 cups lowfat cottage cheese
2 beaten eggs
1/2 cup parmesan cheese (either Kraft powdered or fresh grated - either will work)
1 lb. sliced mozzarella cheese

Brown ground beef and sausage with 2 cloves minced garlic. Drain off half the fat. Add tomatoes, tomato paste, 2 Tbsp. dried parsley flakes, 2 Tbsp. dried.basil, and 1 tsp. salt. Stir together and simmer 45 minutes, stirring occasionally.

Boil lasagna noodles with 1 tsp. salt and 1 Tbsp. olive oil. Cook noodles al dente, then drain and rinse with cold water. Lay noodles flat on a sheet of aluminum foil to keep them from sticking together.

Mix cottage cheese and beaten eggs together in a bowl. Add parmesan cheese, the other 2 Tbsp. parsley flakes and 1 tsp. salt. Mix together.

Place lasagna noodles in the bottom of a greased casserole dish. Layer 1/2 the cottage cheese mixture on top, followed by 1/2 lb. mozzarella cheese slices. Top with 1/2 the meat mixture. Repeat the process with noodles, the rest of the cottage cheese mixture and mozzarella cheese slices, and top with meat sauce spread evenly. Generously sprinkle parmesan cheese over the top of the lasagna.

Bake at 350 degrees for 30 minutes or until hot and bubbly. Alternately, you can cover and freeze, unbaked at this point, or cover and refrigerate for up to two days before baking.




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