Lasagne

By corvettemary

You will need a 13 x 9 pan at least 3" deep!

Ingredients

• MEAT MIXTURE:
• 1 Box of lasagne noodles
• 2 lbs. of lean ground round or hamburger
• 1 lb. hot Italian sausage (bulk or links, casings removed)
• 5 garlic cloves, minced
• 1 small onion, diced
• 1 T. basil
• 1 t. salt
• 1 small can of mushrooms
• 1 quart of stewed tomatoes OR 2 cans stewed tomatoes
• 2 6 oz. cans of tomato paste
• EGG/CHEESE MIXTURE:
• 2 large eggs
• 2 C. Ricotta cheese
• 1-1/2 C. cottage cheese
• 1/2 C. grated Parmesan or Romano cheese (or a mixture of both)
• 2 T. parsley flakes
• 1 t. salt
• 1/2 t. pepper
• 1 t. nutmeg
• 1 pound of mozzarella OR provolone cheese, sliced thin (or a combination of both cheeses)

Preparation

Step 1

Cook noodles in a large amount of salted water until tender. Drain & rinse.

Brown hamburger and sausage with onions and garlic. Spoon off excess fat. Add basil, salt, mushrooms, tomatoes and paste. Simmer 20 minutes stirring occasionally.

Beat eggs well. Add Ricotta, cottage cheese, grated cheese, parsley, salt, pepper & nutmeg. Mix well and set aside.

Layer half the noodles in a 13 x 9 pan at least 3 deep. Spread half the egg/cheese mix over noodles, top with half the sliced cheese, top that with half of the meat mixture. Repeat so you have 2 layers.

Bake at 375 for 30 minutes. If you assemble early and refrigerate, then bake at 375 for 45 minutes. Let cool 10 minutes before cutting.