Lasagna

  • 1 pound ground beef

  • ¾ pound bulk pork sausage (not breakfast) Are you in your ball in your book off getting question I love you bun n as

  • 2 cans (6 oz each)  tomato paste

  • 3 cans (8 oz each) tomato sauce

  • 4 garlic cloves, minced

  • 3 eggs

  • 2 tsp. sugar 

  • 1 tsp. black pepper

  • 3 Tbsp. fresh parsley, minced

  • 1 tsp.  Salt

  • 1 tsp. Italian seasoning

  •  3 C.  small-curd  cottage cheese

  • 1 C. Ricotta cheese

  • ½ C. Parmesan cheese

  • 9 Lasagna noodles cooked and drained

  •  6 slices provolone cheese

  •  3 C.  Shredded mozzarella cheese, divided

In a skillet, cook beef and sausage over medium heat until no longer pink and drain. Add the next seven ingredients. Simmer, uncovered, for 1 hour stirring occasionally. 

In a bowl combine the eggs, parsley, cottage cheese, ricotta, and Parmesan cheese. Set aside.

Spread one cup of meat sauce in an ungreased 13x9x2 in the baking dish. Layer with three noodles, provolone cheese,  two cups cottage cheese, one cup mozzarella. 

Layer three noodles,  two cups of meat sauce, remaining cottage cheese, and  Mozzarella. 

Top with the remaining noodles, meat sauce and mozzarella. The dish will be very full. 

Cover and bake 375°F for 50 minutes. Uncover; bake an additional 20  minutes.  Let  stand 15 minutes before serving .





Serves 12


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