Lasagna – Lasagne: Lasagna Recipe
We made our first lasagna recipe. It turned out great. I want to try it again using a couple different ingredients next time. Here is how we made it. Changes for next time are in parentheses. I need to find a good red sauce recipe the canned stuff was good but I think a good slow simmered sauce would put it over the top.
1 pound ground beef
1/2 pound ground pork (try ground Italian Sausage)
1 28 ounce can whole tomatoes
1 12 ounce can tomato paste , note: I used a jar of pasta sauce and a little olive oil (I want to try something different)
2 teaspoons garlic salt (fresh finely chopped garlic would be better)
1 teaspoon basil leaves
1 and 1/2 teaspoons oregano leaves
2 cups creamed cottage cheese (I think ricotta would be better)
1/2 cup grated Parmesan cheese x2
12 oz shredded mozzarella, I also use a package of 3 cheese Italian blend
one box of lasagne noodles
Brown meats then drain off fat. In a large pot or skillet add can of tomatoes crush really good. Stir in tomato paste (sauce), garlic, oregano leaves, and basil leaves. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered for about twenty minutes or until it looks like spaghetti sauce.
Preheat oven to 350 degrees. Mix cottage cheese with 1/2 cup Parmesan cheese. Set aside 1 cup meat sauce and 1/2 cup of the mozzarella cheese for the top. In ungreased baking pan 13 x 9 x 2. (I used a large disposable foil pan). Make 3 layers using one-third of the noodles, meat sauce, and cottage cheese mixture.
Spread the leftover meat sauce and 1/2 cup of Parmesan cheese along with leftover mozzarella cheese across the final top layer of noodles. Bake at 350 degrees for about 45 minutes and let stand for 15 minutes prior to cutting.
Consider making a day or two beforehand. Lasagna is one of those dishes that tastes even better after it’s been in the fridge for a day or two. Reheat individual servings for about 3-4 minutes in the microwave.