"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Traditional Lasagna Recipe

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This recipe for Traditional Lasagna, by , is from Bethel Presbyterian church, 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!

Margaret Koth


1 pound ground beef
pound bulk pork sausage
3 cans 8-ounces tomato sauce
2 cans 6-ounces tomato paste
2 garlic cloves (minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 ounces) small curd cottage cheese
1 carton 8-ounces ricotta cheese
cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 ounces) shredded mozzarella cheese, divided

In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
Add the next 7 ingredients. Simmer, uncovered, for 1 hour, stirring occasionally.
In a bowl, combine the eggs, parsley, cottage cheese, ricotta dn Parmesan.
Spread 1 cup of meat sauce in an ungreased 14 x 9 x 2 inch baking dish. Layer with 3 noodles, provolone cheese, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375 for 50 minutes. Uncover; bake 20 minutes longer. Let stand 15 minutes before cutting.

Number Of Servings:
Number Of Servings:




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