1 lb Mozzarella cheese (grated)
1 lb cottage cheese (small curd)
2 tbl dry parsley flakes
½ tsp salt
¼ tsp pepper
grated parmesan cheese
1 lb box of uncooked lasagna noodles
Remove casing from Italian sausage and brown with olive oil in a six quart pot. After sausage is fully crumbled, add ground beef and continue stirring until all meat is browned. Add spices. Finally add cans of tomato sauce and crushed tomatoes using about 1/3 cup of water to rinse out cans into the sauce and mix thoroughly. Simmer sauce all day (at least 3 hours).
Beat eggs and pour into mixing bowl. Add cottage cheese, parsley, salt, pepper and mix thoroughly. (The noodles, mozzarella cheese, and parmesan cheese will be used later during the lasagna assembly).
In a large (10 x 14 in) lasagna pan, ladle enough meat sauce to thinly cover bottom of the pan. Use enough of the uncooked lasagna noodles to completely cover the bottom layer of meat sauce. Break some of the noodles (if necessary) to fit the pan so that all the meat sauce is covered with noodles without overlapping the noodles.
Next cover noodles with a generous layer of meat sauce. Place six to eight small dollops of egg mixture symmetrically on meat layer. Shake some parmesan cheese on each dollop. Thinly sprinkle mozzarella cheese over entire layer.
Repeat a second layer (noodles, meat sauce, egg mixture, parmesan cheese, and mozzarella cheese). Use a different pattern for the egg mixture dollops so than they are not directly above the first dollops,
Again repeat a third layer as above (noodles, meat sauce, egg mixture, parmesan cheese and mozzarella cheese). Again use a different pattern for the egg mixture dollops.
Finally, cover pan tightly with aluminum foil and bake for 40 minutes at 350°.
Remove foil and continue baking at 350° for another 20 minutes or until top of lasagna is brown.
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