Our Favorite Lasagna
|Sweet italian sausages||1⁄2 Pound|
|Ground beef||1⁄2 Pound|
|Onion||1 Medium, chopped (Around 0.5 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Italian tomatoes||1 Can (10 oz)|
|Spaghetti sauce mix||1 Tablespoon|
|Lasagna noodles||1 Pound|
|Vegetable oil||1 Tablespoon|
|Cream-style cottage cheese||1 Pound (Around 2 Cups)|
|Sliced mozzarella/Pizza cheese||16 Ounce|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1 Squeeze sausages from casings; mix meat lightly with ground beef.
Shape into a large patty in a frying pan; brown 5 minutes on each side, then break up into chunks; push to one side.
2 Stir in onion and garlic; saute just until soft.
Stir in tomatoes and spaghetti-sauce mix; simmer, stirring several times, 30 minutes, or until slightly thickened.
3 While sauce cooks, slide lasagna noodles, one at a time so as not to break, into a kettle of boiling salted water.
Add salad oil; cook, following label directions(Oil keeps noodles from sticking.).
Cook, stirring often, 15 minutes, or just until tender.
Drain; cover with cold water.
4 Beat eggs slightly; blend in cottage cheese.
5 Line bottom of a lightly oiled baking dish, 13x9x2, with a single layer of drained noodles(Lift each strip separately from water and hold over kettle to drain).Cover with a third each of cottage-cheese mixture, meat sauce, and mozzarella or pizza and Parmesan cheeses.
Repeat to make two more layers of each(Our picture shows the top layer of mozzarella cheese arranged in crisscross and triangle designs).
6 Bake in moderate oven (350Â°) 30 minutes, or until bubbly hot.
Garnish with a ripe-olive "flower" and parsley, if you wish.
(To make olive "flower," cut a pitted ripe olive lengthwise into sixths; arrange, petal fashion, around a whole ripe olive).