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Layer upon layer of Italian pasta, meat sauce and cheeses.
 Ingredients:
2 pounds ground beef
¼ pounds ground lean pork
3 medium onions, chopped [about 1 ½ cups]
2 cloves garlic, minced
2 cans [1 -- pound each] tomatoes
2 cans [15 ounces each] tomato sauce
¼ cup parsley flakes
¼ cup sugar
1 teaspoon salt
2 teaspoons basil leaves
6 cups [four 12 -- ounce cartons] creamed cottage cheese
1 egg
1 cup grated Parmesan cheese
2 tablespoons parsley flakes
1 tablespoons salt
2 teaspoon oregano leaves
2 packages [8 ounces each] lasagna noodles,
cooked and well drained
1 ½ pounds mozzarella cheese, shredded
1 cup grated Parmesan cheese
Directions:
Cook and stir
ground beef, ground pork, onion and garlic in Dutch oven or kettle
until meat is brown and onion is tender. Drain off fat.
Add tomatoes and
breakup with fork. Stir in tomato sauce, ¼-cup parsley flakes, the
sugar, one-teaspoon salt and the basil. Heat to boiling, stirring
occasionally. Reduce heat; simmer uncovered about one hour or until
mixture is the consistency of thick spaghetti sauce.
Heat oven to 350
degrees. Mix cottage cheese, egg, one-cup Parmesan cheese, two
tablespoons parsley flakes, one tablespoons salt and the oregano
leaves.
Reserve one-cup meat
sauce for thin top layer.
In each of two
ungreased baking pans, 13 by 9 by 2 inches, layer ¼ each of the
noodles, remaining meat sauce, the mozzarella cheese and cottage
cheese mixture; repeat. Spread reserved meat sauce over top; sprinkle
each pan with ½-cup Parmesan cheese. [Lasagna can be refrigerated
several hours at this point until time to bake.]
Bake uncovered 45
minutes. [Allow an additional 10 to 15 minutes if lasagna has been
refrigerated.] For easier cutting, let stand 15 minutes after removing
from oven.
24 servings [3 in.
square per serving]
From Betty Crocker’s
cookbook (modified)
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