Lasagna

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 lb ground beef
• 6 ounces ground lean lamb
• 3/4 cup chopped onion
• 1 garlic clove, minced
• 1 (1 lb) can tomato
• 1 (15 ounce) can tomato sauce
• 2 tablespoons parsley flakes
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon basil leaves
• 3 cups two 12-ounce cartons cream-style cottage cheese
• 1/2 cup grated parmesan cheese
• 1 1/2 teaspoons salt
• 1 tablespoon parsley flakes
• 1 teaspoon oregano leaves
• 1 (8 ounce) package lasagna noodles, cooked and well drained
• 1 lb mozzarella cheese, shredded plus
• 1/2 cup grated parmesan cheese

Recipe

• 1 cook and stir ground beef, ground lamb, onion and garlic in large saucepan or dutch oven until meat is brown and onion is tender. drain off all fat.
• 2 add tomatoes and break up with fork. stir in tomato sauce, 2 tablespoons parsley flakes and sugar, 1 teaspoon of salt and the basil. heating to a boil stirring occasionally. reduce heat, simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
• 3 heat oven to 350 degrees. mix cottage cheese, 1/2 cup parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoon salt and the oregano. **i add an extra 1/2 cup shredded mozzarella to the cottage cheese mixture** reserve 1/2 cup meat sauce for thin top layer.
• 4 in ungreased baking pan, 13x9x2 inches, layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. spread reserved meat sauce over top; sprinkle with 1/2 cup parmesan cheese. (if desired, lasagna can be covered and refrigerated several hours at this point).
• 5 bake uncovered for 45 (allow an additional 10 to 15 minutes is lasagna has been refrigerated.) for easier cutting, let stand 15 minutes after removing from oven.