Ingredients
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1 lb ground pork or 1 lb ground sausage
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1 lb ground beef
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12 ounces canned tomato sauce
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1 (28 ounce) can crushed tomatoes
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2 tablespoons fresh parsley or 2 tablespoons dried parsley, chopped
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2 garlic cloves, minced
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1/2 teaspoon dried oregano
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1/2 cup minced onion
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1 pinch sugar
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2 teaspoons dried basil
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1/2 teaspoon salt
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1/2 lb small curd cottage cheese
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1/2 lb ricotta cheese
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3 eggs
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1 cup grated parmesan cheese
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1/2 teaspoon salt
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1 lb mozzarella cheese
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1/4 teaspoon ground black pepper
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1 (16 ounce) package dry lasagna noodles
Instructions
- 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 9x13 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.