Classic Lasagna
You might need a bit more cottage or ricotta cheese, especially if splitting between smaller pans. Also, you will only get two levels deep if you don’t have a really deep pan. Our contribution to this recipe comes from Ashley’s mother, which is adding a package of spicy Italian sausage to give some additional flavor.
Yields: 10
Preparation time: 90
Cooking time: 60
Ingredients
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2 lbs ground beef1 package of spicy Italian sausage1 medium onion chopped3 cloves garlic minced1 Tbsp olive oil2 15 oz cans tomato sauce1 15 oz can water use the tomato sauce can1 12 oz can tomato paste1 tsp oregano1 tsp basil1 tsp salt1 tsp pepper24 oz mozzarella cheese grated (can use more)16 oz cottage cheese or ricotta cheese1/2 cup grated Parmesan cheese1 16 oz box lasagna pasta you will only need about 15 noodles
Directions
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Preheat oven to 350°F.In a large pan, add olive oil, chopped onions and garlic. Saute for 3-4 minutes.Add ground beef and sausage, and cook until completely browned, drain fat. Return to pan.Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 20-25 minutes, stirring occasionally.Cook pasta according to package directions for al dente, rinse and set aside.Lightly spray a 14 x 11 1/2 x 2 1/4 baking dish (or two smaller size baking dishes) with a non stick spray then add a small amount of meat mixture in the bottom of dish. Spread around.Add lasagna noodles (approximately 5, they will overlap onto each other).Next, spoon half of the cottage cheese on top of pasta and spread over pasta.Spoon 1/3 meat mixture on top of cottage cheese.Sprinkle with half the Parmesan cheese.Next add 1/3 of the mozzarella cheese.Repeat with another layer of pasta, cottage cheese, meat mixture, Parmesan cheese, mozzarella cheese.