This lasagna is so good. Very filling too. If it is too much for one meal, it heats up well for leftovers.
You can even freeze what’s left for another meal down the road.
You will need a 9″x13″ pan.
This meal will take 3 to 3-1/2 hours from start to finish so allow that much time.
1 lb ground beef
12 oz pork sausage- Italian or regular
24 oz tomato sauce
12 oz tomato paste
2 teaspoons garlic powder or 2 minced cloves of garlic
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons chopped fresh parsley or 1-1/2 Tablespoons dried
24 oz cottage cheese
8 oz ricotta cheese
1/2 cup Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
12 oz shredded mozzarella cheese
In a 3 quart saucepan cook the meats together until done. Drain.
Add the tomato sauce, tomato paste,garlic powder OR cloves, sugar, Italian seasoning, salt, and pepper. Simmer over low heat for 1 hour.
In a bowl, mix the cottage cheese, eggs, ricotta cheese, Parmesan cheese, and parsley.
Cook the noodles. Drain and rinse to cool and so they won’t stick together.
Put 1 cup meat sauce in the bottom of the baking pan. Spread it out as best as you can.
Layer 3 lasagna noodles,
the provolone cheese,
2 cups of the cheese mixture,
1 cup of the mozzarella,
3 lasagna noodles,
2 cups meat sauce,
the rest of the cheese mixture,
1 cup mozzarella,
3 lasagna noodles
the rest of the meat sauce,
the rest of the mozzarella cheese.
The dish will be super full.
Preheat the oven to 375 degrees Fahrenheit.
Cover the dish with foil. Bake for 50 minutes.
Uncover. Bake 20 more minutes.
Take out of oven and let stand 15 minutes before serving.
Serve and enjoy.
12 large servings.