Saturday, April 16, 2016

Traditional Lasagna

Ingredients for 12 servings

½ cup grated Parmesan cheese
½ teaspoon pepper
¾ pound bulk pork sausage
1 carton (8 ounces) ricotta cheese
1 pound ground beef
1 teaspoon Italian seasoning
1 teaspoon salt
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
3 cans (8 ounces each) tomato sauce
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
3 cups (24 ounces) 4% small-curd cottage cheese
3 eggs
3 tablespoons minced fresh parsley
6 slices provolone cheese
9 lasagna noodles, cooked and drained

Directions

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.
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