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Lasagna Recipe

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This recipe for Lasagna, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Friday, May 22, 2009


3 lb. ground beef
1 lb. fresh pork (Verna uses all chicken)
2 c. chopped onion
2 cloves minced garlic
2 cans (1 lb. 12 oz each) tomatoes
2 cans tomato sauce
3 T. parsley flakes
3 T. sugar
2 tsp. salt
2 tsp. crushed basil
2 cartons (2 lbs. each) creamed cottage cheese
2 c. grated Parmesan cheese, divided
2 T. parsley flakes
2 tsp. salt
2 tsp. crushed oregano
16 oz. lasagna noodles, cooked and well drained
1-1/2 lb. mozzarella cheese, shredded

Cook and stir ground beef and ground pork, onion and garlic in heavy saucepot or roaster until meat is browned and onion is tender. Drain off fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 3 T. parsley flakes, sugar, 2 tsp. salt and the basil; simmer uncovered 1 hour or until mixture is as thick as a good spaghetti sauce. Heat oven to 350. Mix cottage cheese, 1 c. Parmesan cheese, 2 T. parsley flakes, 2 tsp. salt, and the oregano. In 2 oblong pans, 9x13-inch each, layer 1/2 each of drained noodles, sauce, mozzarella cheese and cottage cheese mixture, repeat, reserving enough sauce for a thin top layer. Spread sauce over top. Sprinkle with 1 c. Parmesan cheese. Bake uncovered 45 minutes (allow additional baking time if casserole has been refrigerated). Let stand 15 minutes after removing from oven.




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