Easy Beef And Pork Lasagna
|Ground beef||1 Pound|
|Ground lean pork||6 Ounce|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||1 Pound|
|Tomato sauce||15 Ounce|
|Parsley flakes||2 Tablespoon|
|Basil leaves||1 Teaspoon|
|Creamed cottage cheese||3 Cup (48 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Parsley flakes||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Lasagna noodles||8 Ounce (Cooked And Drained)|
|Mozzarella cheese||3⁄4 Pound, shredded|
Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender.
Drain off all fat.
Add tomatoes and break up with fork.
Stir in tomato sauce, 2 tablespoons parsley flakes, the sugar, 1 teaspoon salt and the basil.
Heat to boiling, stirring occasionally.
Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350Â°.
Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and the oregano.
Reserve 1/2 cup meat sauce for thin top layer.
In ungreased baking pan, 13x9x2 inches, layer 1/4 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 1/2 cup Parmesan cheese.
Bake uncovered 45 minutes.
For easier cutting, let stand 15 minutes after removing from oven.