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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (306g) Recipe makes 12 servings The following items or measurements are not included below: 1 teaspoon italian seasoning 1/2 teaspoon pepper |
||
| Calories 536 | ||
| Calories from Fat 266 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.6g | 45% | |
| Saturated Fat 14.9g | 74% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.4g | ||
| Cholesterol 159mg | 53% | |
| Sodium 1389mg | 57% | |
| Potassium 859mg | 24% | |
| Total Carbohydrate 26.6g | 8% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 7.6g | ||
| Protein 40.8g | 81% | |
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Ingredients
- 1 lb ground beef
- 3/4 lb bulk pork sausage
- 3 (8 ounce) cans tomato sauce
- 2 (6 ounce) cans tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 3 tablespoons minced fresh parsley
- 3 cups small curd cottage cheese
- 1 (8 ounce) carton ricotta cheese
- 1/2 cup grated parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese
- 3 cups shredded mozzarella cheese, divided (12 oz.)
Directions
1
In a skillet, cook beef and sausage over medium heat until no longer pink; drain.2
Add the next seven ingredients.3
Simmer, uncovered, for 1 hour, stirring occasionally.4
In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.5
Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.6
Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella.7
Top with remaining noodles, meat sauce and mozzarella (dish will be full).8
Cover and bake at 375°F for 50 minutes.9
Uncover; bake 20 minutes longer.10
Let stand 15 minutes before cutting.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
Featured Reviews for This Recipe
From: MommaMac
On Nov 8, 2008
I made this with ease and my family insists that I never make any other recipe of lasagna! I used to could get away with making Stouffer's Lasagna but not anymore! Only difference I added some cheddar on top. GREAT!
From: Chef #674484
On Oct 10, 2008
I only added 1 tsp. sugar, so it wouldn't be too sweet, and I used 1 lb. of hot sausage instead of 3/4 lb., and no onion? What's up with that? I added 1 big one in with the sauce. I increased the italian seasoning to 2 tsp. to give it some flavor, and then let the sauce simmer for 2 hours. You want to give the sauce enough time for the flavors to blend together. Then I made the lasagna. When it was done, I brought it into work, and we had a feast at lunch break. Everyone came running in to grab a piece. Got lots of compliments on it with the changes. Good basic recipe, but for us seasoned cooks we know when something needs a little tweaking, and this one did, no matter if it won a contest or not 
From: beth
On Aug 11, 2003
Okay, this is the best lasagna I have ever pulled off! I skipped the sausage and used all ground beef, added a little chopped onion and more spices-EXCELLENT! I personally think the fresh parsley added so much. This is one for the recipe books. In fact, I am going to make two pans for company this weekend. Oh-I did use the no-boil noodles-perfect. Leftovers tonight! Thanks!
From: cj@home
On Jan 20, 2003
Made this tonight for dinner and got rave reviews all around. We're not usually fussy about lasagna but everyone agreed that this was the best lasagna any of us had tasted in a long time. Followed the directions exactly. Great recipe. Thanks!
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