Mom's Lasagna 1/2 pound ground beef 1/2 pound bulk Italian sausage 1 large onion, chopped 3 garlic cloves, minced 1 can (28 ounces) crushed tomatoes, undrained 1 can (6 ounces) tomato paste 1-1/2 cups water 1 cup salsa 2 teaspoons sugar 1 to 2 teaspoons chili powder 1 teaspoon fennel seed 1 teaspoon dried oregano 1 teaspoon dried basil 9 lasagna noodles 1 carton (16 ounces) 4% cottage cheese 4 cups (16 ounces) shredded part-skim mozzarella cheese 3/4 cup grated Parmesan cheese
Directions In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings. Dorie -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
