VICK'S SAVORY LASAGNE

By BBAUNTIE

Ingredients

• 1 LB. LEAN GROUND BEEF
• 1 LB. GROUND HOT ITALIAN SAUSAGE
• 1 PKG. (10 OZ) FROZEN CHOPPED SPINACH
• 1 (14 1/2 OZ ) CAN ITALIAN SEASONED DICED TOMATOES
• 2 (6 OZ) CANS TOMATO PASTE
• 1/2 C RED WINE
• 2 C. WATER
• 3/4 TSP. SEASONED SALT
• 1 1/2 TSP. SALT
• 1 1/2 TBSP. SUGAR
• 1 1/4 TSP DRIED BASIL LEAVES
• 3 CLOVES OF GARLIC MINCED
• 1 1/2 C COTTAGE CHEESE
• 1 1/2 C SHREDDED MOZZARELLA CHEESE
• 1 1/2 SHREDDED SHARP CHEDDAR CHEESE
• 1/2 FINELY GRADED FRESH PARMESAN CHEESE
• 1 12 - 16 OZ PK LASAGNE NOODLES

Details

Servings 6

Preparation

Step 1

BROWN GROUND BEEF AND SAUSAGE IN LARGE SKILLET TILL COOKED. DRAIN FAT. ADD THAWED SPINACH AND MINCED GARLIC, STIR, TILL BLENDED. ADD TOMATOES, TOMATOES PASTE, WINE AND WATER STIR TILL BLENDED. ADD SALTS, SUGAR AND BASEL. SIMMER ON LOW HEAT FOR ABOUT 1 1/2 HOURS, STIRRING OCCASIONALLY. LET COOL OR CHILL OVERNIGHT FOR A MORE ROBUST FLAVOR. COOK LASAGNA NOODLES ACCORDING TO DIRECTIONS. DRAIN AND COOL NOODLES. PREHEAT OVEN TO 350 DEGREES. LIGHTLY GREASE 8X11 1/2 PAN WITH OLIVE OIL. STARTING WITH NOODLES BEGIN LAYER PAN. ADD 1/2 MEAT MIXTURE ON TOP OF FIRST LAYER SPREAD COTTAGE CHEESE ON TOP OF MIXTURE. ADD ANOTHER LAYER OF NOODLES AND SPREAD REMAINING MIXTURE ON TOP OF NOODLES. TOP WITH ALL THE CHEESE THAT IS LEFT.
BAKE UNCOVERED 20 -30 MINUTES OR UNTIL BUBBLY AT 350