MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Lasagna
 Categories: Pasta, Beef, Pork, Cheese, Vegetables
      Yield: 12 servings
 
      1 lb Ground beef
    3/4 lb Italian pork sausage
     24 oz Tomato sauce (3 cans)
     12 oz Tomato paste (2 cans)
      2 cl Garlic; minced
      2 ts Sugar
      1 ts Italian seasoning
      1 ts Salt
    1/2 ts Pepper
      3 lg Eggs
      3 tb Fresh parsley; minced
      3 c  Small-curd cottage cheese
      1 c  Ricotta cheese
    1/2 c  Parmesan cheese; grated
      9    Lasagna noodles; cooked,
           - drained
      6 sl Provolone cheese (6 oz)
      3 c  Mozzarella cheese; shredded,
           - divided
 
  In a large skillet over medium heat, cook and crumble
  beef and sausage until no longer pink; drain. Add next 7
  ingredients. Bring to a boil. Reduce heat; simmer,
  uncovered, 1 hour, stirring occasionally. Adjust
  seasoning with additional salt and pepper if desired.
  
  Meanwhile, in a large bowl, lightly beat eggs. Add
  parsley; stir in cottage cheese, ricotta and Parmesan
  cheese.
  
  Set oven @ 375 F/190 C.
  
  Spread 1 cup meat sauce in an ungreased 13x9" baking
  dish. Layer baking dish with 3 noodles, provolone
  cheese, 2 cups cottage cheese mixture, 1 cup mozzarella,
  3 noodles, 2 cups meat sauce, remaining cottage cheese
  mixture and 1 cup mozzarella. Top with remaining
  noodles, meat sauce and mozzarella (dish will be full).
  
  Cover; bake 50 minutes. Uncover; bake until heated
  through, about 20 minutes. Let lasagna stand 15 minutes
  before cutting.
  
  Recipe by Lorri Foockle, Granville, Illinois
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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