"This is my mother's unique home made lasagna recipe with crafted from scratch tomato sauce and scrumptious, tacky filling. I actually have located none better anywhere. Serve with a leafy green salad and crusty garlic bread, if favored."
- 1 (16 ounce) package deal lasagna noodles
- 1/2 pound ground pork
- half of pound lean ground red meat
- 1 (8 ounce) can tomato sauce
- 1 (28 ounce) can overwhelmed tomatoes
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, beaten
- half of teaspoon dried oregano
- half of cup minced onion
- 1/8 teaspoon white sugar
- 1 half teaspoons dried basil
- 1 1/2 teaspoons salt
- 1 pound small curd cottage cheese
- 3 eggs
- 3/4 cup grated Parmesan cheese
- 2 teaspoons salt
- 1/four teaspoon ground black pepper
- 1 pound shredded mozzarella cheese
|Prep : 1H||Cook : 8M||Ready in : 1H45M|
- Preheat oven to 375 levels F (190 stages C). Bring a massive pot of gently salted water to a boil. Add noodles and cook for 8 to ten mins or till al dente; drain and set apart.
- Place beef and beef in a massive, deep skillet. Cook over medium excessive warmth till flippantly brown. Stir in tomato sauce, beaten tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low warmth for half-hour, stirring sometimes.
- In a massive bowl, integrate cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
- In a 9x13 inch baking dish, vicinity 2 layers of noodles on the lowest of dish; layer 1/2 of the cheese mixture, half of the mozzarella cheese and half of of the sauce; repeat layers.
- Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another five to 10 minutes; let stand for 10 mins before slicing; serve.
- Reynolds® Aluminum foil can be used to keep food moist, cook dinner it frivolously, and make clean-up less difficult.
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