Italian Classic Lasagna
 
 
6   uncooked lasagna noodles
1 lb.  lean ground beef
1/2 lb.  bulk italian pork sausage
3/4 cup  chopped onions
1 can  italian-style peeled tomatoes (28 oz.) -- undrained, cut up
1 can  tomato paste -- (6 oz.)
1 tsp  dried basil leaves
1/2 tsp  sugar
1/2 tsp  dried oregano leaves
1/4 tsp  salt
1/4 tsp  garlic powder
2   eggs
1   container ricotta cheese -- (15 oz.)
1 cup  cottage cheese
1/2 cup  grated parmesan cheese
1/4 cup  chopped fresh parsley
4 cup  shredded mozzarella cheese -- (16 oz.)
 
cook lasagna noodles as directed on package; drain and place on cold water 
to cool. meanwhile, in 4-quart saucepan or dutch oven, cook ground beef, 
sausage and onions over medium-high heat 5 to 7 minutes, stirring 
frequently, until beef and sausage are thoroughly cooked; drain. stir in 
tomatoes, tomato paste, basil, sugar, oregano, salt and garlic powder. 
bring to a boil. reduce heat to low; simmer 30 to 45 minutes; stirring 
occasionally, until very thick. in medium bowl, beat eggs. stir in 
ricotta, cottage and parmesan cheeses and parsley; set aside. heat oven to 
350f. in ungreased 13x9-inch (3 quart) glass baking dish, spread about 
1/2 cup beef mixture. drain noodles. top beef mixture with 3 noodles, half 
of the cheese mixture, half of the remaining beef mixture and half of the 
mozzarella cheese. repeat layers, starting with noodles and ending with 
mozzarella cheese. bake 35 to 45 minutes or until lasagna is bubbly and 
top is golden brown. cover with foil; let stand 10 to 15 minutes before 
serving. 
 
 
 
 
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-- 
(ID: 5158) Mirror: rec.food.recipes: Sun, Nov 7, 2004


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