0.75 pound bulk pork sausage
24.00 ounces Tomato pasta sauce
24.00 ounces small-curd cottage cheese
9.00 lasagna noodles
3.00 Eggs
3.00 tablespoons Parsley
2.00 Garlic
1.00 teaspoon seasoning
0.50 cup Parmesan
12.00 ounces Mozzarella
0.50 teaspoon Black pepper
6.00 slices provolone cheese
8.00 ounces Ricotta
1.00 teaspoon Salt
2.00 teaspoons Sugar
12.00 ounces Tomato paste (canned)


Directions In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese. Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full). Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings. Originally published as Traditional Lasagna in Taste of HomeApril/May 2000, p25 Nutritional Facts 1 serving equals 493 calories, 27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein. Print Add to Recipe Box Email a Friend

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