1 Ground Pork
1 Ground Sausage
12 Ground Beef
1 Canned Tomato Sauce
2 Crushed Tomatoes
2 Fresh Parsley
1/2 Dried Parsley
1/2 Garlic Cloves
1 Dried Oregano
1/2 Dried Basil
3 Small Curd Cottage Cheese
1 Ricotta Cheese
1/4 Parmesan Cheese
1 Ground Black Pepper
Dry Lasagna Noodles
Preheat oven to 375°F.
Brown pork OR sausage and beef in a dutch oven or similar large, deep skillet.
Once meat is browned, add tomato sauce, crushed tomatoes, and 1 tablespoon parsley.
Add garlic, oregano, onion, sugar, basil and salt.
Reduce heat to medium-low and let sauce simmer for 30 minutes.
Give it a good stir every 5 minutes or so.
In a large bowl, combine cottage cheese, ricotta cheese, eggs, Parmesan cheese, 1 tbsp parsley, salt and pepper.
Cover the bottom of a 9×13 inch baking dish with a thin layer of sauce followed by 1 or 2 layers of uncooked lasagna noodles; Assemble the remainder in the following sequence: cheese-egg mixture, sauce, mozzarella cheese (sliced or shredded, noodles; repeat layers ending with a layer of noodles covered with a thin layer of sauce and some shredded mozzarella.,
Cover with aluminum foil and bake in preheated oven for 30-40 minutes .
Remove foil, cover top with more mozzarella and grated parmesan.
Bake for another 5-10 minutes .
Remove from oven and let stand for 10 minutes before cutting.
NOTE: When assembling the lasagna, we use medium- thick slices of mozzarella rather than shredded.
Either works great, the sliced cheese just seems to add a little extra cheesiness.
We use shredded for the mozzarella topping that is applied at the end.