LASAGNA

Lasagna image

I have used this recipe for my spaghetti since I got married 52 years ago. I have made it so many times that the recipe card is ragged and barely readable. My family loves it. The cook time I have given includes the time necessary to make the sauce from scratch; however, if you use bottled marinara sauce along with the meats and vegetables, you can cut about 3 hours out of the time.

Provided by Judy Garcia @snflwr8351

Categories Pasta

Number Of Ingredients 21

Ingredients

FOR THE MEAT SAUCE
1 can(s) (28 oz) crushed tomatoes
3 can(s) (6 oz) tomato paste
1 can(s) (16 oz) tomato sauce
2-3 cup(s) hot water
1 tablespoon(s) italian seasoning
1 teaspoon(s) dried oregano
1/2 teaspoon(s) dried basil
1/4-1/2 teaspoon(s) crushed red pepper flakes
1/8 teaspoon(s) black pepper
1 teaspoon(s) salt
1 1/2 pound(s) lean ground beef
1 1/2 pound(s) ground italian sausage
1 large onion, diced
2-3 clove(s) garlic, minced
1 large green bell pepper, diced
1 package(s) oven-ready lasagna noodles
FOR THE CHEESE MIXTURE
24 ounce(s) cottage cheese
1 pound(s) mozzarella cheese, grated
1 tablespoon(s) dried parsley

Steps:

In large pan, combine first 10 ingredients. Allow to simmer for at least an hour.
In frying pan, brown ground beef and sausage; add meat to tomato mixture. Allow to simmer an additional 1-2 hours.
OPTIONAL: You may use the spaghetti sauce of your choice if you don't want to make it from scratch.
Mix the cottage cheese and mozzarella cheese together; stir in parsley.
Lightly grease a large baking dish (13 x 9 pan works well). Spoon in a layer of sauce to cover the bottom of the pan (about 1/3 of it). Top with strips of oven-ready lasagna noodles. Spread with half of the cheese mixture. Repeat layers, ending with meat sauce. NOTE: You may not need the full recipe of homemade sauce.
Bake in 350 degree oven for 30-40 minutes until bubbly. Remove from oven and allow to stand 10-15 minutes to set layers. Cut into 3" squares and serve with a side salad and garlic bread.

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