"KILLER" LASAGNA

Provided by Melissa Nunnink

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 16

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1/2 lb Italian sausage (I use Spicy Turkey sausage)
1/2 lb ground beef (I use ground Turkey breast)
1 teaspoon minced garlic, about
1 tablespoon dried basil
1/2 teaspoon salt (I usually use less than this)
1 (1 lb) can whole tomato (Cut up and use the juice also)
2 (6 ounce) cans tomato paste
2 cups ricotta cheese or 1 (10 ounce) carton ricotta cheese (I use the low fat version)
1 cup cottage cheese (lowfat or non-fat)
1/2 cup parmesan cheese
2 tablespoons parsley flakes
2 eggs, beaten
2 teaspoons salt
1/2 teaspoon ground black pepper
lasagna noodle, cooked (Just enough for two layers in a large Glass Pyrex baking pan)
1 lb mozzarella cheese, grated

Steps:

Brown the sausage and ground meat and drain all the fat.
Add all the other ingredients for the meat filling and simmer on the stove, uncovered, for about 1/2 hour.
I usually add a bay leaf or two.
Mix up the cheese filling and set aside in fridge until ready to use.
Put the noodles in salted water and cook until soft when poked with a fork.
When the noodles are done, drain the noodles and rinse off with cold water so they can be handled easily.
Spray the baking pan with a non-stick spray and put a layer of noodles down on the bottom of the pan. It is OK to cut some of the noodles to fit into the pan if they do not fit whole.
Spread half the cheese filling over the noodels, then half of the mozarella cheese on top of that, then half of the meat sauce over the grated mozarella cheese.
REPEAT layers and then top with more mozarella cheese.
Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before cutting into it.
Leftovers can be easily stored in the freezer.