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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This traditional lasagna is a real crowd-pleaser. With ground beef, Italian sausage, a from-scratch tomato sauce and a rich cheese sauce, it's hearty and delicious. I get lots of compliments when I put together and share this wonderful dish.âDonna Patterson, Davenport, Iowa Ingredients:
1 pound lean ground beef (90% lean) |
8 ounces mild or hot johnsonville® mild ground italian sausage |
1 can (15 ounces) tomato puree |
2 cans (6 ounces each) tomato paste |
3 tablespoons dried parsley flakes, divided |
2 tablespoons sugar |
1 tablespoon dried basil |
1-1/2 teaspoons salt, divided |
1 garlic clove, minced |
2 eggs, lightly beaten |
3 cups (24 ounces) cream-style cottage cheese |
1/2 cup grated parmesan cheese |
1/2 teaspoon pepper |
9 lasagna noodles, cooked and drained |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato puree, tomato paste, 1 tablespoon parsley, sugar, basil, 1 teaspoon salt and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and remaining parsley and salt.
3. Spread 1/2 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with three noodles, a third of the cheese mixture, 1-1/3 cups mozzarella cheese and a third of remaining meat sauce. Repeat layers twice.
4. Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 15 minutes before cutting. Yield: 12 servings.
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