Lasagna

We have two different lasagnas that are loved in our family.  This is lasagna number one and is the favorite of Todd and Noah.  I honestly can't decide which one I love more because I think they are both delicious and Stella has yet to decide on her favorite.

Lasagna

1 pound ground beef

1 pound ground sausage

2 cloves garlic, minced

2 14.5-ounce cans petit diced tomatoes

2 6-ounce cans tomato paste

6 tablespoons dried parsley flakes (divided)

2 tablespoons dried basil

Salt

1 package lasagna noodles

1 tablespoon olive oil

3 cups cottage cheese

2 beaten eggs

1/2 cup Kraft parmesan cheese

1 pound sliced mozzarella

In a skillet, combine ground beef, sausage, and garlic, cook until brown, drain off most of the fat.  Pour in tomatoes, tomato paste, 4 tablespoons dried parsley, dried basil, and 1 teaspoon salt.  Mix together and simmer, uncovered for about 45 minutes, stirring occasionally.

In a large pot of boiling water add 1/2 teaspoon salt and olive oil.  Cook the lasagna noodles "al dente".  When noodles are finished, drain, rinse with cool water and lay the noodles flat on a sheet of aluminum foil.

While the meat and noodles are cooking, mix cottage cheese, 2 beaten eggs, parmesan cheese, 2 tablespoons dried parsley, and 1 teaspoon salt.

Butter a 9x13 pan.  Once the sauce and noodles are cooked begin layers lasagna.  Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go.  Spread 1/3 of the cottage cheese mixture evenly over noodles.  Then 1/3 of the mozzarella cheese on top of the cottage cheese mixture. 

With a spoon, divide your meat sauce into 4 quarters.  Spread one quarter of the meat sauce evenly over the mozzarella cheese.

Repeat the layering processes, 4 lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the mozzarella, 1 quarter of the meat sauce.  4 lasagna noodles, remaining cottage cheese mixture, remaining mozzarella, and remaining sauce.  Top generously with Kraft Parmesan Cheese.

Place in a 350 degree oven for 20-30 minutes, until hot and bubbly.

Adapted from Pioneer Women Cooks