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Lasagna Recipe

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This recipe for Lasagna, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Hull Family
Added: Tuesday, February 24, 2009


1 lb. ground beef or turkey
6 oz. ground lean pork
1/4 c. chopped onion
1 clove garlic, minced
1 can (1 lb) tomatoes
1 can (15 oz) tomato sauce
2 T. parsley flakes
2 T. sugar
1 tsp. salt
1 tsp. basil leaves
1 (8 oz.) pkg. lasagna noodles, cooked and well drained
3 c. (two 12 oz. cartons) creamed cottage cheese
1/2 c. grated Parmesan cheese
1 T. parsley flakes
1 1/2 tsp. salt
1 tsp oregano leaves
3/4 lb. mozzarella cheese, shredded
1/2 c. grated Parmesan cheese

Cook and stir meat, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat.
Add tomatoes and break up with fork. Stir in tomato sauce, 2 T. parsley flakes, the sugar,.1 tsp. salt and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350. Mix cottage cheese, c. Parmesan cheese, 1 T. parsley flakes, 1 tsp. salt and the oregano. Reserve c. meat sauce for thin top layer.
In ungreased baking pan, 13x9x2, layer each of the noodles, remaining meat sauce, mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with c. Parmesan cheese. (if desired, lasagna can be covered and refrigerated several hours at this point.)
Bake uncovered 45 minutes. (Allow an additional 10 to 15 minutes if lasagna has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.




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