I really do not make a lot of pasta dishes, but every once in awhile, especially on cold winter days, a yummy pan of lasagna, some crusty french bread and a good salad is just what the doctor ordered. I've tried many lasagna recipes in my life, but this is my families favorite. Give it a try. It really is a good tried and true recipe.
I have found lasagna to freeze really well, so you might as well make two if you are making one and freeze one for another night.
1 lb. lean ground beef
1 lb. Italian sausage
1 large onion, chopped
1 heaping tsp. of minced garlic, more if you desire
1 teaspoon salt
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
1 (14 1/2 ounce) can tomato sauce
3-4 cups cottage cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
Mozzarella Cheese, to taste
10-12 lasagna noodles (or more if you like a third layer)
Brown ground beef, Italian sausage, onion and garlic. Add salt and next 5 ingredients; stirring until well mixed. Simmer at least 1 hour. Cook your lasagna noodles (or if you are like me, I prefer Barilla oven ready lasagna noodles) according to package directions; drain and set aside. Spray a 13 x 9" baking pan with cooking spray.
Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
Bake at 375F for 30 to 40 minutes, or until cheese mixture is melted. This freezes well, so make 2! If frozen, bake on lower heat (275 for the first hour) and then turn up to 350 until it is melted and hot.