Lasagna

Jenn Peterson

2 lbs ground beef 2 tsp basil leaves
2 lbs pork sausage (not italian-style) 24 oz cottage cheese
1 1/2 C chopped onion 24 oz ricotta
2 cloves garlic, minced 1 C grated parmesan
2 cans (1 1b each) diced tomatoes 1 C grated romano cheese
2 cans (15 oz each) tomato sauce 2 Tbsp parsley
4 Tbsp parsley 3 tsp salt
4 Tbsp sugar 2 tsp oregano leaves
2 tsp salt 1 1/2 C grated mozarella
2 16 0z packages of lasagna noodles, cooked and well drained

Cook and stir ground beef, sausage, onion, and garlic in 2 large pots until meat is browned and onion is tender. Drain fat.

Add tomatoes, tomato sauce, 4 tsp parsley, sugar, 2 tsp salt, and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.

Heat oven to 350 degrees. Mix cottage cheese, ricotta, 1/2 c parmesan, 1/2 c romano cheese, 2 tbsp parsley, 3 tsp salt, and the oregano. Reserve 1 C meat sauce for thin top layer.

In 2 ungreased 9x13 pans, layer noodles, meat sauce, mozzarella and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top. Combine remaining parmesan and romano cheese and sprinkle on top. Bake uncovered for 45 minutes.

Wrap second, uncooked lasagna well in plastic wrap and foil. Freeze. When ready to eat, cover in tin foil and cook at 350 for 20 minutes. Uncover and cook another 45 minutes.