- 8
Ingredients
- 1 (16-oz.) package lasagna noodles
- 3 lbs. lean ground beef
- 3 lbs. ground pork
- 3 onions, chopped
- 1 lb. mushroom, chopped
- 4 cups chopped fresh tomato
- 1-1/3 (6-oz.) cans tomato paste
- 2 T dried oregano
- 8 cloves crushed garlic
- 2 t dried basil
- 1 T dried parsley
- 1 t white sugar
- 2 bay leaves
- salt to taste
- ground black pepper to taste
- 2 (16-oz.) pkgs. cottage cheese (or ricotta cheese)
- 6 eggs
- 3 lbs. shredded mozzarella cheese
- 16 oz. shredded Colby cheese
Preparation
Step 1
In a large stock pot, cook the ground beef, ground pork, and chopped onions until browned. Drain well.
Using the same stock pot, stir in the chopped mushrooms, whole tomatoes, tomato paste, oregano flakes, garlic cloves, bay leaves, dried basil, parsley flakes, salt and pepper to taste, and sugar. Simmer over low heat for 1 hour.
In a large pot, cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, and drain well.
In a separate bowl, combine cottage (or ricotta) cheese, eggs, and grated Parmesan cheese.
Mix grated Colby and mozzarella cheeses together in a medium bowl.
In a 13x9-inch casserole dish, layer 1/2 cup meat sauce, then noodles, Parmesan-egg mixture, and grated Colby-mozzarella cheese. Repeat until all ingredients are used up.
Bake in a preheated 375˚F oven for one hour and 45 minutes. Let stand 15 minutes before serving.