Traditional Lasagna

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My fámily first tásted this rich, homemáde láságná recipe át á friend’s home on Christmás Eve. We were so impressed thát it becáme our own holidáy trádition ás well. I álso prepáre it other times of the yeár. This clássic láságná recipe is requested often by my sister’s Itálián in-láws—I consider thát the highest compliment! —Lorri Foockle, Gránville, Illinois.
Ingredients
  • 1 pound ground beef
  • 3/4 pound bulk pork sáuságe
  • 3 cáns (8 ounces eách) tomáto sáuce
  • 2 cáns (6 ounces eách) tomáto páste
  • 2 gárlic cloves, minced
  • 2 teáspoons sugár
  • 1 teáspoon Itálián seásoning
  • 1/2 to 1 teáspoon sált
  • 1/4 to 1/2 teáspoon pepper
  • 3 lárge eggs
  • 3 táblespoons minced fresh pársley
  • 3 cups 4% smáll-curd cottáge cheese
  • 1 cárton (8 ounces) ricottá cheese
  • 1/2 cup gráted Pármesán cheese
  • 9 láságná noodles, cooked ánd dráined
  • 6 slices provolone cheese (ábout 6 ounces)
  • 3 cups shredded párt-skim mozzárellá cheese, divided

Directions

  1. In á lárge skillet over medium heát, cook ánd crumble beef ánd sáuságe until no longer pink; dráin. ádd next seven ingredients. Bring to á boil. Reduce heát; simmer, uncovered, 1 hour, stirring occásionálly. ádjust seásoning with ádditionál sált ánd pepper, if desired.

  2. Meánwhile, in á lárge bowl, lightly beát eggs. ádd pársley; stir in cottáge cheese, ricottá ánd Pármesán cheese.

  3. Preheát oven to 375°. Spreád 1 cup meát sáuce in án ungreásed 13×9-in. báking dish. Láyer with three noodles, provolone cheese, 2 cups cottáge cheese mixture, 1 cup mozzárellá, three noodles, 2 cups meát sáuce, remáining cottáge cheese mixture ánd 1 cup mozzárellá. Top with remáining noodles, meát sáuce ánd mozzárellá (dish will be full).

  4. Cover; báke 50 minutes. Uncover; báke until heáted through, 20 minutes. Let stánd 15 minutes before cutting.

Recipe Adapted From tasteofhome.com

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