LINEBACKER'S LASAGNA

By

Best Meat Sauce I Have Ever Found and Have Used it For Many Years. Always a Crowd Pleaser!

I Use This Meat Sauce as My Spaghetti Sauce Also. Just Cut the Sugar in Half.

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  • 16

Ingredients

  • MEAT SAUCE:
  • 1 lb Sweet Italian Sausage
  • 1 lb Hot Italian Sausage
  • 1 lb Ground Beef
  • 1 Cup Onion, Finely Chopped
  • 4 Garlic Cloves, Crushed
  • 1/4 Cup Sugar
  • Salt
  • 1 Tbsp Dried Basil Leaves
  • 1 1/2 tsp Fennel Seed
  • 1/2 tsp Pepper
  • 1/2 Cup Parsley, Chopped
  • 2 Cans (2lb-3 oz) Italian-Style Tomatoes - 5 (14-½ Oz) Cans
  • 4 Cans (6-oz) Tomato Paste - 2 (12-oz) Cans
  • 1 Cup Water
  • CHEESE FILLING:
  • 3 Containers (15-oz) Cottage Cheese
  • 2 Eggs
  • 1/2 lb Mozzarella Cheese, Grated
  • 1 tsp Salt
  • 1/4 Cup Parsley, Chopped
  • FINALE PACKAGE:
  • 1 Pkg. (1-lb) Lasagna Noodles
  • 1/2-lb Mozzarella Cheese, Shredded
  • 1/2 Cup Grated Parmesan Cheese

Preparation

Step 1

Over medium heat sauté sausage, beef, onion and garlic until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper and parsley. Mix well. Add tomatoes, tomato paste and 1 cup of water. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick, about 1½ hours.

Mix cheese-filling ingredients in bowl and mix well. Refrigerate meat sauce and cheese overnight to blend flavors.

Layer lasagna starting with sauce, noodles, and cheese-filling.

Bake, covered at 375F for 40 min. Uncover and top with cheeses. Bake an additional 10 minutes or until bubbly.

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