Classic Lasagna

1/2 pound bulk Italian sausage
1 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced (or garlic powder)
2 cans diced tomatoes, undrained
1 can tomato paste
1 can tomato sauce
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
1 carton (15 ounces) ricotta cheese
1 carton (16 ounces) cottage cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup mixed Italian blend cheese

In a large saucepan, cook the sausage, beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, tomato sauce, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. In a small bowl, combine ricotta, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan. Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer. Let stand 15 minutes before serving.

Yield: 12 servings.


Submitted by: Mandy & Brian Coleman