Directions: |
Directions:NEW BRIDE RUTH COOKS FOR BOAZ ^j^j^ FIRST TIME EVER I COOKED FOR HIM ^j^j^
1 1/2 pounds ground chuck 1 pound ground Italian sausage 1 onion 2 cloves garlic, minced 2 teaspoons ground oregano 1 teaspoon ground basil 1/4 teaspoon salt 1/4 teaspoon pepper 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano 2 (15-ounce) cans tomato sauce 1 (6-ounce) can tomato paste 1 1/2 cups small curd cottage cheese 1 (5-ounce) package grated Parmigianno-Reggiano 2 tablespoons freshly chopped parsley leaves 2 large eggs, lightly beaten 9 oven-ready lasagna noodles 2 (8-ounce) packages shredded mozzarella
Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes. In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Recipe inspired by Paula Deen |