December 19, 2010
It's high time we wrote this recipe down. Alan makes the most delicious lasagna ever! Pay careful attention to the layering portion - I think it's key :)
1 lb lean ground beef
3/4 lb Italian sausage
1 onion, chopped
10 small cloves of garlic,(pressed through garlic press)
3 T butter
3 T white sugar
2 (6oz) cans tomato paste
2 (14.5oz) cans stewed tomatoes
2 cups water
1 T dried oregano
1 t garlic powder
3-4 t salt
2 t pepper
1 t Italian seasoning
1 3/4 C cottage cheese
1 cup freshly grated Parmesan-reggiano cheese
18 lasagna noodles
1 to 1 1/2 pounds of shredded mozzarella cheese
In a large skillet over medium heat cook the beef and sausage until brown. In another skillet over medium heat cook the onion, garlic, and sugar, and butter until onion is translucent. Combine beef and onion mixture in a large saucepan with tomato paste, stewed tomatoes, water, oregano, garlic powder, Italian seasoning, salt, and pepper. Cook over medium heat until mixture comes to a boil. Reduce heat and simmer for 1 hour.
While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain.
Preheat oven to 350 degrees.
Layer in a 9x13 pan (deeper the better) as follows:
Meat mixture, 6 noodles, meat mixture, cottage cheese mixture, layer of mozzarella cheese, 6 noodles, meat mixture, cottage cheese mixture, layer of mozzarella cheese, 6 noodles, meat mixture, Parmesan cheese, mozzarella cheese.
Spray tin foil with Pam (so it doesn't stick to the cheese) and cover. Bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.