Traditional Lasagna

By 1For_Him

Ingredients

• 1 * 1 pound ground beef
• 3/4 * 3/4 pound bulk pork sausage
• 3 * 3 cans (8 ounces each) tomato sauce
• 2 * 2 cans (6 ounces each) tomato paste
• 2 * 2 garlic cloves, minced
• 2 * 2 teaspoons sugar
• 1 * 1 teaspoon Italian seasoning
• 1 * 1 teaspoon salt
• 1/2 * 1/2 teaspoon pepper
• 3 * 3 eggs
• 3 * 3 tablespoons minced fresh parsley
• 3 * 3 cups (24 ounces) 4% small-curd cottage cheese
• 1 * 1 carton (8 ounces) ricotta cheese
• 1/2 * 1/2 cup grated Parmesan cheese
• 9 * 9 lasagna noodles, cooked and drained
• 6 * 6 slices provolone cheese
• 3 * 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Details

Servings 12

Preparation

Step 1

Prep: 30 min. plus simmering Bake: 70 min. + standing

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 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 or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.


Nutritional Analysis: 1 serving equals 493 calories, 27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.

Traditional Lasagna published in Taste of Home April/May 2000, p25