- 1 pound lean ground beef
- 8 ounces Italian sausage, casings removed
- 1 (10.75 ounce) can tomato puree
- 2 (6 ounce) cans tomato paste
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 clove garlic, minced
- 1 1/2 tablespoons dried parsley
- 9 lasagna noodles
- 3 cups cottage cheese
- 2 eggs, beaten
- 1/2 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1 1/2 tablespoons dried parsley
- 1/2 teaspoon salt
- 16 ounces sliced mozzarella cheese
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, prepare the sauce. In a large pot or Dutch oven, cook ground beef and sausage over medium heat until brown; drain. Stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic, and 1 1/2 tablespoons parsley. Reduce heat, and simmer uncovered for 30 minutes.
- In a bowl, stir together cottage cheese, eggs, pepper, Parmesan, 1 1/2 tablespoons parsley, and 1/2 teaspoon salt until blended.
- Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, layer a third each of the noodles, sliced mozzarella, cottage cheese mixture, and meat sauce. Repeat layers twice.
- Bake lasagna in the preheated oven for 1 hour, or until hot and bubbly. Let stand 15 minutes before serving.
03/27/2017
recipepes.com
Donna's Lasagna, recipe
PT15M
PT1H
5
455 calories
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