LASANGA INGREDIENCE FOR SAUCE: INGREDIENCE FOR CHEESE MIX: 1 pound Italian sausage 12 ounces small curds cottage cheese 1 pound lean ground beef 6 ounces ricotta cheese 1/2 cup chopped onion 1 large egg 2 cloves garlic, minced 2 teaspoons parsley 2 ounces diced pimientos 1 teaspoon salt 2-14.5 ounce cans Italian ½ cup Parmesan cheese 1-15 ounce can tomato sauce seasoned diced tomatoes 1-8 ounce can tomato paste 1/3 cup water 4 teaspoon white sugar MISC ITEMS: 1 teaspoon Italian seasoning 6 noodles 1 teaspoon dried crushed basil leaves Kraft Italian cheese mix as 1 teaspoon crushed oregano needed 2 tablespoons parsley 1 tablespoon salt 1/4 teaspoon pepper DIRECTIONS: Cook meat, onion, and garlic over medium heat until well browned. Stir in pimientos, tomatoes; diced (un-drained), paste, and sauce (pre-mix paste w/water and sugar), Italian seasoning, basil, oregano, 2 tablespoons parsley, 1 tablespoon salt, pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally. In a large pot cook 6 lasagna noodles in moderately salted water. Boil for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine cottage, parmesan & ricotta cheese, egg, 2 teaspoons parsley, and 1 teaspoon salt. Preheat oven to 375 degrees To assemble, cover bottom of pan with thin layer of meat sauce. Arrange a layer of noodles over meat sauce. Spread layer of cottage cheese mixture, then a thin layer of Italian cheese. Repeat as needed until ¼ from top of dish. Top with remaining Italian cheese mix. Spray underside of foil w/ olive oil, cover, and bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes or until cheese is lightly browned. Cool for 15 minutes before serving.
Posted on: Mon, 22 Dec 2014 23:02:28 +0000
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