Lasagna

By barbaran

Ingredients

• Prep: 3-1/2 hours
• Bake: 65 min. + standing
• 1/2 pound ground beef
• 1/2 pound bulk Italian sausage
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1-1/2 cups water
• 1 cup salsa
• 2 teaspoons sugar
• 1 to 2 teaspoons chili powder
• 1 teaspoon fennel seed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 9 lasagna noodles
• 1 carton (16 ounces) 4% cottage cheese
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 3/4 cup grated Parmesan cheese

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a large kettle or Dutch oven, cook beef, sausage and onion until
meat is no longer pink and onion is tender; drain. Stir in the next
10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for
3 hours, stirring occasionally.

Meanwhile, cook lasagna noodles according to package directions;
drain and rinse in cold water. In a greased 13-in. x 9-in. baking

Directions (continued)
dish, layer a third of the noodles and meat sauce, half of the
cottage cheese, a third of the mozzarella and a third of the
Parmesan. Repeat layers. Top with remaining noodles, meat sauce,
mozzarella and Parmesan.

Cover and bake at 350° for 45 minutes; uncover and bake for 20
minutes longer or until bubbly. Let stand 15 minutes before cutting.
Yield: 12 servings.