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Ingredients 1 (16 ounce) package lasagna noodles 1/2 pound ground pork 1/2 pound lean ground beef 1 (8 ounce) can tomato sauce 1 (28 ounce) can crushed tomatoes 1 tablespoon chopped fresh parsley 1 clove garlic, crushed 1/2 teaspoon dried oregano 1/2 cup minced onion 1/8 teaspoon white sugar 1 1/2 teaspoons dried basil 1 1/2 teaspoons salt 1 pound small curd cottage cheese 3 eggs 3/4 cup grated Parmesan cheese 2 teaspoons salt 1/4 teaspoon ground black pepper 1 pound shredded mozzarella cheese Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve. |
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