Lasagna

By learen

Ingredients

• 1 pounds ground chuck
• 1 pound ground Italian Sausage
• ½ pound ground veal
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon oregano, chopped
• 3 teaspoons fresh basil, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 2 (15-ounce) cans crushed tomatoes or tomato sauce
• 1 (6-ounce) can tomato paste
• 1 1/2 cups small curd cottage cheese
• 1 (5-ounce) package grated Parmigiano-Reggiano
• 2 tablespoons freshly chopped parsley leaves
• 2 large eggs, lightly beaten
• 9 box lasagna noodles, cooked al dente
• 2 (8-ounce) packages shredded mozzarella

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage, veal, onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small mixing bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese.

Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.