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1/2 lb Ground beef
1/2 lb Bulk italian sausage
1 lg Onion, chopped
3 Cloves garlic, minced
1 cn (28 oz) crushed tomatoes, undrained
1 cn (6 oz) tomato paste
1 1/2 c Water
1 c Salsa
2 ts Sugar
1 ts Chili powder (up to 2)
1 ts Fennel seed
1 ts Dried oregano
1 ts Dried basil
9 Lazagna noodles
1 Container (16 oz) cottage cheese
4 pk (1-pound) shredded mozzarella cheese
3/4 c Grated parmesan cheese
In a large kettle or dutch oven, cook beef, sausage and onion until meat is browned and onion is tender; drain. Stir in the next 10 ingredients. Simmer, uncovered, for 3 hours, stirring occasionally. Meanwhile, cook lazagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. x 2-in. baking dish layer a third of the noodles and meatsauce, half of the cottage cheese, a third of the mozzerella and a third of the parmesan. Repeat layers. Top with remaining noodles, meatsauce, mozzerella and parmesan. Cover and bake at 350 for 45 minutes; uncover and bake for 20 minutes. Let stand for 20 minutes before cutting. Yield: 12 servings.
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