Recipes
 

 

 

Lasagna
Recipe from: Connie Johnson

1 pound Italian sausage
1 pound hamburger
2 cloves garlic, minced
1 tablespoon basil
1 teaspoon salt
3 ½ cups tomato sauce
10 ounces lasagna noodles
3 cups small curd cottage cheese (drain before measuring)
½ cup grated Parmesan cheese
2 tablespoons parsley flakes
2 beaten eggs
1 teaspoon salt
½ teaspoon pepper
1 pound Mozzarella cheese, sliced thin


Brown meat slowly, drain off excess fat.

Add next 4 ingredients. Simmer uncovered 30 minutes, stirring occasionally.

Cook noodles in large amount of boiling salted water until tender; drain and rinse.
Combine remaining ingredients, except Mozzarella cheese.

Place half the noodles in 13 x 9 baking dish; spread with half the cottage cheese filling; add half the Mozzarella cheese and half the meat sauce. Repeat layers.

Bake at 375 degrees about 30 minutes. Let stand 10 minutes before cutting in squares – filling will set slightly.

You can assemble early; refrigerate. Be sure to allow 15 or so minutes longer in the oven.