Ingredients: |
Ingredients: -2 lbs ground chuck
-1 link of uncooked Italian sausage, diced
-2 medium onions chopped
-1 large green pepper diced
-1 can mushrooms (optional)
-1 large can of tomato paste
-1 large can of tomato sauce
-1 tsp salt
-1/2 tsp pepper
-1 tsp garlic powder
-1/2 tsp dried minced garlic
-1 1/2 tbsp oregano
-1 tbsp sugar
-1 can of Parmesan cheese
-1 large carton of cottage cheese
-Mozzarella cheese, 2 packages
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Directions: |
Directions:-Cook the ground chuck under low heat and stir to separate the meat - cook only until redness is gone out of the meat, not browned.
-Add chopped onions, green pepper, salt and pepper.
-Add tomato paste and tomato sauce and stir well to mix
-Add all the other spices and stir well
-Turn the heat up slightly until sauce starts to bubble...keep stirring slowly, so it won't stick to the bottom of the pan and burn
-After sauce comes to a bubbling boil, turn heat down to simmer and cover pan with a tight fitting lid (if sauce appears to thick, add a tomato sauce can amount of water before covering)
-Cook sauce at low heat and let simmer for at least 2 hours (about 4 hours)... I cook it longer as a rule as the flavors go through the sauce better the longer it's cooked.
-Be sure to check the sauce and stir it every 15 minutes... don't let it stick and burn
-Boil 1 medium sized package of lasagna noodles in salted boiling water until tender
-Drain the noodles into a colander and rinse thoroughly with cold water to remove excess starch
-Prepare lasagna in an oblong pan;
1. Cover bottom of pan with a layer of noodles
2. Cover noodles with an ample layer of sauce
3. Sprinkle Parmesan cheese over entire top of sauce
4. Spread cottage cheese over sauce
5. Cover cottage cheese with a layer of either sliced mozzarella or shredded
Repeat steps 1 through 5 until the ingredients are used up. Bake uncovered in an oven at 350 F until sauce starts to bubble and top layer of cheese is melted and very light brown (about 25 minutes). |
This recipe for Sally's Lasagna (c/o Terry Brelje) is from