Tuesday, November 10, 2009
Of all the recipes I can make, this is mine and my husband's favorite. I found this recipe in a little cookbook that I got as a stocking stuffer a few years ago. This lasagna is perfect for us because we prefer the cottage cheese mixture over riccotta. Sometimes I substitute the mild sausage for spicy for the extra kick. This is definitely a family favorite and I hope it can be a favorite for you, too!
Source: Comfort Food
8-10 uncooked lasagna noodles
1/2 lb. ground beef
1/2 lb. mild Italian sausage, casings removed
1 medium onion, chopped
2 cloves garlic, minced
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 tsp. dried basil leaves
1 tsp. dried majoram leaves
1 can (4 ounces) sliced mushrooms, drained
2 cups (16 ounces) cream-style cottage cheese
3/4 cup grated Parmesan cheese, divided
2 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. black pepper
2 cups (8 ounces) shredded Cheddar cheese
3 cups (12 ounces) shredded mozzarella cheese
Cook lasagna noodles according to package directions; drain
Cook meats, onion, and garlic in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain drippings from skillet. Add tomatoes with juice, tomato paste, basil, and marjoram. Reduce heat to slow. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.
Preheat oven to 375. Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt and pepper. Mix well.
Place half the noodles in bottom of greased 13x9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture and half the Cheddar and mozzarella cheese. Repeat layers. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.