LASAGNA

Gloria Ferrell

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Ingredients

1 lb. ground beef
6 oz. ground lean pork
3/4 C. chopped onion
1 clove garlic minced
1 can tomatoes (1 lb.)
1 can tomato sauce (15 oz.)
2 T. parsley flakes
2 T. sugar
1 tea. basil leaves
3 C. (2 12-oz) creamed cottage cheese
½ C. grated Parmesan cheese
1 T. parsley flakes
1 ½ tea. salt
1 tea. oregano leaves
1 pkg (8 oz) lasagne noodles, cooked & well drained
3/4 lb mozzarella cheese, shredded
½ C. grated Parmesan cheese (topping)
●Cook and stir ground beef, pork, onion, and garlic in large saucepan until meat is brown and onion is tender.
●Drain off all fat.
●Add tomatoes and break up with fork.
●Stir in tomato sauce, 2 T. parsley, sugar, salt and basil.
●Heat to boiling--stirring occasionally.
●Reduce heat and simmer uncovered 1 hr. or until mixture is the consistency of spaghetti sauce.
●Heat oven to 350 F.
●Mix cottage cheese, ½ C. Parmesan cheese, 1 T. parsley, and oregano.
●Reserve ½ C. meat sauce for top layer.
●In ungreased baking pan, (13x9x2), layer 1/4 each of the noodles, remaining meat sauce, mozzarella and cottage cheese mixture; Repeat 3 times.
●Spread reserved meat sauce over top; sprinkle ½ C. Parmesan cheese.
●(Can be stored in refrig, several hrs. at this point.)
●Bake uncovered 45 min. (Allow 10-15 min additional time if refrigerated.)