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Lasagna Recipe

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This recipe for Lasagna, by , is from Sharleen's Cookbook, 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!

Contributor:  
Contributor:  
Sharleen Mosiondz

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bulk Italian Sausage
1 lb. Ground Beef
1 cup Onion, chopped
4 cloves Garlic, minced

2-398ml. can Tomato Sauce
1-796ml. can Crushed Tomatoes
2-156ml. cans Tomato Paste
3 Tbsp. Fresh Basil, chopped
2 Tbsp. Fresh Parsley, chopped
2 tsp. Brown Sugar
1 tsp. Salt
1 tsp. Italian Seasoning
tsp.Black Pepper, ground
tsp. Fennel Seed (optional)
cup Parmesan Cheese, grated

12 Lasagna Noodles

1 egg
1-15oz. container Ricotta Cheese
cup Cottage Cheese, creamed
2 Tbsp. Fresh Parsley, Chopped
tsp. Salt
1 pinch Ground Nutmeg

1-16oz. pkg. Mozzarella Cheese, shredded, divided
cup Parmesan Cheese, grated, divided

Directions:
Directions:
Brown sausage and ground beef with onion and garlic in a large dutch oven or heavy pot oven medium heat, cooking and stirring until meat is cooked through, 10-15 minutes. Drain and discard grease.
Stir tomato sauce, crushed tomatoes, tomato paste, basil, parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds (if using), and cup parmesan cheese into the meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 hours for best flavor). Stir occasionally.
Place lasagna noodles into a deep bowl and cover with very hot tap water, let soak for 30 minutes.
Beat egg in a bowl, stir in the ricotta cheese, cottage cheese, parsley, salt and nutmeg into egg until thoroughly combined.
Preheat oven to 375F
Cover bottom of 9x13 baking dish with 1 cup of sauce. Layer 4 soaked noodles, ⅓ of the ricotta mixture,
⅓ of the grated mozzarella, cup of parmesan cheese in the dish. Repeat the layers (starting with meat) 2 more times ending with mozzarella and parmesan cheese. Cover dish with aluminum foil.
Bake until the noodles are tender and the casserole is bubbling, about 50-60 minutes. Remove the foil and bake until the cheese topping is slightly browned, 15-20 minutes more. Let stand for 15 minutes before cutting and serving.

 

 

 

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