Lasagna – Kathryn Christensen

Lasagna – Kathryn Christensen

1 lb lean ground beef

6 oz. lean ground pork

¾ cup chopped onion

1 clove garlic, minced

1 can (16 oz.) tomatoes

1 can (15 oz) tomato sauce

2 Tlb parsley flakes

2 Tlb sugar

1 tea. salt

1 tea. basil leaves

3 cups (two 12oz. cartons) creamed cottage cheese

½ cup grated parmesan cheese

1 Tlb parsley flakes

1 ½ tea. salt

1 tea. oregano leaves

1 pkg. (8oz.) lasagna noodles, cooked and well drained

¾ lb. mozzarella cheese, shredded

½ cup grated parmesan cheese

Cook and stir ground beef, ground pork, onion and garlic in large skillet. Until meat is browned and onion is tender. Drain off fat.

Add tomatoes and break up with fork. Stir in tomato sauce, 2 Tlbs. parsley flakes, sugar, and 1 tea. salt and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce. 

Heat oven to 350˚. Mix cottage cheese, ½ cup parmesan cheese, 1 Tlb parsley flakes, 1 ½ tea. salt and oregano. Reserve ½ meat sauce for thin top layer.

In un-greased 9x13 casserole dish, layer ¼ each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with ½ cup parmesan cheese. (If desired, lasagna can be covered and refrigerated several hours at this point)

Bake uncovered for 45 minutes (allow and addition 10 -15 minutes if the lasagna has been refrigerated). Make 12 servings