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Lasagna

1 lb Ground beef
6 oz Ground lean pork
3/4 c Chopped onion
1 Clove garlic, minced
1 cn (1 pound) tomatoes
1 cn (15 ounces) tomato sauce
2 tb Parsley flakes
2 tb Sugar
1 ts Salt
1 ts Basil leaves
3 c (2-12 ounce cartons) creamed cottage cheese
1/2 c Grated Parmesan cheese
1 tb Parsley flakes
1 1/2 Tsps, salt
1 ts Oregano leaves
1 pk (8 ounces) lasagna noodles, cooked and well drained
3/4 lb Mozzarella cheese, shredded
1/2 c Grated parmesan cheese


Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is browned and onion is tender. Drain off all fat. Add tomatoes and break up with fork. Stir in tomato sauce, 2 TBS. parsley flakes, the sugar, 1 tsp. 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 350 Mix cottage cheese, 1/2 cup parmesan cheese, 1 TB. parsley flakes, 1 1/2 tsps. salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer.


In ungreased baking pan, 13 x 9 x 2 inches, layer 1/4 each of the noodles, remaining 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.


12 servings



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