Friday, January 1, 2016
There is nothing better than a big pan of cheesy beefy Lasagna, make one to freeze and one to serve tonight, this is full of good meats and cheese and red rich sauce, you can find that recipe or use ready made sauce.
WHAT YOU NEED:
lasagna noodles (we used little short (8" x 2") no bake noodles but regular
noodles work just as well)
1 lb ground beef
1 lb sweet Italian sausage cut into small pieces (or hot Italian)
1 onion diced
3 cloves garlic minced
2 cups cottage cheese
2 cups ricotta cheese
2 Tbsp crushed dried parsley
8 oz mozzarella cheese, shredded
For homemade sauce see my recipe
1 jar spaghetti sauce or 3 to 3 1/2 cups homemade
1/2 cup water
2 Tbls Italian seasoning, crushed
HOW TO MAKE IT
Cook your beef and sausage then as it is cooking toss in your onion and
garlic and cook till done.
Next add your sauce or a jar of spaghetti sauce, water and Italian seasoning.
Simmer for about 20 minutes on medium low heat
Mix the cottage cheese, ricotta cheese and mozzarella cheese in a bowl
Put a thin layer of sauce in the bottom of pan.
Cover with a single layer of noodles.
Mix eggs, cottage cheese or ricotta, third of cheese mixture and parsley.
Put a third of mixture on top of first layer of noodles. Top with another layer of noodles. Add
a third more of meat then cheese mixture,now one more layer of noodles, meat and cheese mixture and finally top with Parmesan Cheese and a little grated mozzarella.
This makes 1 - 9 x 12" square pan. Make several at a time or at least one extra
to freeze when you are serving lasagna anyway.
Bake frozen for 2 hours at 350 degrees, or 1 hour thawed overnight in
refrigerator at 350 degrees. Serve with salad and garlic toast.