Hazy Waters Lasagana

By HazyWaters

Ingredients

• 1 lb. lean ground beef
• 1 lb. mild Italian sausage (could use spicy for a kick)
• 1 large onion, chopped
• 1 1/2 - 2 teaspoons salt (or to taste)
• 1 teaspoon fresh coarse ground black pepper (or to taste)
• 3 tablespoon dried parsley flakes, DIVIDED
• 1/2 tablespoon dried oregano
• 1 /s tablespoon dried basil
• 2 jars of Hazy Waters pasta sauce (or 14 1/2 ounce cans whole tomatoes, undrained and chopped - will also need to add 1/2 tablespoon basil and oregano and 6 oz. tomato paste)
• 1 (6 ounce) can tomato paste
• 4 cloves oven roasted garlic (see below)
• 12 oz. ricotta cheese (fresh, if possible)
• 12 oz. cottage cheese (fresh, if possible)
• 2 eggs, beaten
• 1/2 teaspoon pepper
• 2 tablespoons parsley
• 1/2 cup grated parmesan cheese
• 1 lb mozzarella cheese, divided (fresh, if possible)
• 12 -15 lasagna noodles

Details

Preparation time 80mins
Cooking time 140mins

Preparation

Step 1

1. Brown ground beef, Italian sausage, onion; add salt, pepper, parsley, oregano, basil, pasta sauce, tomato paste and oven roasted garlic; stirring until well mixed. Cover and simmer 1 hour (or longer,but watch for getting too dry).

2. Cook lasagna noodles according to package directions; drain and set aside.

3. Spray a 13 x 9" baking pan with cooking spray.

4. In a medium bowl, Add ricotta, cottage cheese, pepper, 2 tablespoons parsley, 1/2 1 lb. of mozzarella cheese; stir to combine.

5. In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.

6. Bake covered at 375F for 40 minutes then uncovered for 15-20 minutes. About 60 minutes total.

7. Let sit for 15-20 minutes before cutting and serving.


Roasted Garlic:
Preheat the oven to 375 degrees F.

Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic soft and roasted, 35 to 40 minutes. Let cool before using.