Traditional Lasagna

Beef/Venison

 

Traditional Lasagna 

Serves: 12 

This is from a 1990’s issue of Taste of Home. 

 

1 lb. ground beef 

¾ lb. pork sausage (I use 1# since it is easier to cook the whole pkg.) 

3 cans (8 oz. ea) tomato sauce 

2 cans (6 oz. ea) tomato paste 

2 garlic cloves, minced 

2 t. sugar 

1 t. Italian seasoning 

1 t. salt 

½ t. pepper 

3 eggs 

3 T. minced fresh parsley, or half that amount in dried parsley flakes 

3 cups (24 oz. total) cottage cheese 

1 carton (about 8 oz.) ricotta cheese (It is found next to the cottage cheese in the grocery store.) 

½ cup grated Parmesan cheese 

9 lasagna noodles, cooked and drained 

6 slices provolone cheese 

3 cups (12 oz.) shredded mozzarella cheese, divided 

 

In a skillet, cook meats over medium heat until no longer pink; drain. (I find that boiling meat in water produces a more tender meat. Drain into a bowl and toss outside, NOT down your drain! Also, smoked sausage such as Mayo’s is going to be pink even after it is cooked.) Add the next seven ingredients to the drained meat. Simmer, uncovered, for 1 hour, stirring occasionally. In a bowl, combine the eggs, parsley, cottage cheese, ricotta and Parmesan.  

Spread one cup of meat sauce in a greased 9 x 13 baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture, and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full). Cover and bake at 375F for 50 minutes. Uncover; bake 20 minutes longer. Let stand 15 minutes before cutting.  

 

This is a great lasagna recipe. It can be labor-intensive and expensive. Use this recipe or one similar to learn the art of lasagna making. Then, you’ll be able to make lasagna without a recipe, using whatever types and amounts of meat, cheeses, etc. that you can afford.  

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