Mom's lazagna

1 Servings

Ingredients

Quantity Ingredient
½ pounds Ground beef
½ pounds Bulk italian sausage
1 large Onion, chopped
3 Cloves garlic, minced
1 can (28 oz) crushed tomatoes, undrained
1 can (6 oz) tomato paste
1½ cup Water
1 cup Salsa
2 teaspoons Sugar
1 teaspoon Chili powder (up to 2)
1 teaspoon Fennel seed
1 teaspoon Dried oregano
1 teaspoon Dried basil
9 Lazagna noodles
1 Container (16 oz) cottage cheese
4 packs (1-pound) shredded mozzarella cheese
¾ cup Grated parmesan cheese

Directions

I have tried these two recipes from the "Taste of Home Magazine", issue April/ May 96. These were very, very good. I hope you will like them as much as my family does. :-)

In a large kettle or dutch oven, cook beef, sausage and onion until meat is browned and onion is tender; drain. Stir in the next 10 ingredients.

Simmer, uncovered, for 3 hours, stirring occasionally. Meanwhile, cook lazagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. x 2-in. baking dish layer a third of the noodles and meatsauce, half of the cottage cheese, a third of the mozzerella and a third of the parmesan. Repeat layers. Top with remaining noodles, meatsauce, mozzerella and parmesan. Cover and bake at 350 for 45 minutes; uncover and bake for 20 minutes. Let stand for 20 minutes before cutting. Yield: 12 servings.

I put my large cookie sheet under my dish in the oven to catch the drips.

Saves on cleaning. :-)

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dave&Kim" <davekim@...> on Mar 6, 1997.

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