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LOTS O'MEAT LASAGNA Recipe

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This recipe for LOTS O'MEAT LASAGNA is from KOOKING IN KAREN'S KITCHEN, 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 1/2 LB GROUND CHUCK
1 LB GROUND ITALIAN SAUSAGE
1 ONION, CHOPPED
2 CLOVES GARLIC, MINCED
2 TSP OREGANO
1 TSP BASIL
1/4 TSP SALT
1/4 TSP PEPPER
1-14.5 OZ CAN, DICED, ITALIAN TOMATOES
2-15 OZ CANS TOMATO SAUCE
1-6 OZ CAN TOMATO PASTE
1 1/2 CUPS SMALL CURD COTTAGE CHEESE
1-5 OZ PKG GRATED PARMIGIANINO-REGGIANO CHEESE
2 TBSP PARSLEY
2 EGGS, LIGHTLY BEATEN
9 OVEN READY LASAGNA NOODLES
2-8 OZ PKGS SHREDDED MOZZARELLA
Directions:
Directions:
PREHEAT OVEN TO 350. IN A LARGE SAUCEPAN, COMBINE GROUND CHUCK, SAUSAGE, ONION AND GARLIC. COOK UNTIL MEAT IS BROWN AND CRUMBLED. DRAIN. RETURN MEAT OT PAN AND ADD SPICES, TOMATOES, SAUCE AND PASTE. BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 30-45 MINUTES. IN A SMALL BOWL , COMBINE COTTAGE CHEESE, PARMESAN-REGGIANO, PARSLEY AND EGGS. SPOON 1/4 OF SAUCE INTO BOTTOM OR A 9X13 BAKING DISH. PLACE 3 UNCOOKED NOODLES ON TOP. DO NOT OVERLAP NOODLES. SPREAD 1/3 OF COTTAGE CHEESE MIXTURE OVER NOODLES., TOP WITH 1/4 SAUCE AND 1/3 MOZZARELLA. REPEAT LAYERS ENDING WITH SAUCE. RESERVE 1/3 OF MOZZARELLA CHEESE. BAKE 45 MINUTES. TOP WITH REMAINING MOZZARELLA AND BAKE 15 MINUTES MORE OR UNTIL HOT AND BUBBLY. LET REST 10 MINUTES BEFORE SERVING.
Personal Notes:
Personal Notes:
ADAM MAKES THIS FOR ME AND IT'S EXPENSIVE AND TIME CONSUMING BUT, IT'S THE BEST LASAGNA I HAVE EVER EATEN! IT'S NOT THAT EXPENSIVE AND HARD TO MAKE WHEN ADAM DOES IT FOR ME.

 

 

 

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