Recipe Archives->Pasta Lasagna->Meat 06

Traditional Lasagna

1 lb ground beef
3/4 lb bulk pork sausage
3 to 5 cans (8oz each) tomato sauce
2 to 3 cans (6oz each) tomato paste
3 garlic cloves, minced
2 tsp sugar
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
3 eggs
3 Tbsp minced fresh parsley
3 cups (24 ounces) small-curd cottage cheese
1 carton (8 oz) ricotta cheese
1/2 cup grated Parmesan cheese 
1 pound lasagna noodles, cooked and drained 
6 slices provolone cheese
3 cups (12 ounces) shredded mozzarella cheese, divided

In a skillet, cook beef and sausage over medium heat until no longer
pink; drain. Add the next seven ingredients. Simmer, uncovered, for
1 hour, stirring occasionally. In a bowl, combine the eggs, parsley,
cottage cheese, ricotta and Parmesan. Spread 1 cup of meat sauce
(maybe a bit more) in an ungreased 13-in. x 9-in. x 2-in. baking
dish. Layer with three or four noodles, provolone cheese, 2 cups
cottage cheese mixture, 1 cup mozzarella, three or four noodles, 2
cups meat sauce, remaining cheese mixture and 1 cup mozzarella. Top
with the remaining noodles, meat sauce and mozzarella (dish will
be full). Cover and bake at 375 degrees for 50 minutes. Uncover;
bake 20 minutes longer. Let stand 15 minutes before cutting. Yields:
12 servings.

Note: I think it tastes much better the next day. So I cooked it
the day before and heated up in the oven the next day.

Printable version: meat06.txt.