Great Lasagna

This  is absolutely the best lasagna you can ever make.  It has just the right combination of ingredients. Actually, it’s pretty easy to make.  Of course, it’s a bit time-consuming, but worth it when it turns out so nice.

2 pounds ground beef
1 pound sweet sausage
1 large chopped onion
2 cans 14.5 ounces each of whole or diced tomatoes
2 6-ounce cans of tomato paste
2 tablespoons basil
2 tablespoons parsley (fresh or flakes)
1 tablespoon garlic salt
1 package lasagna noodle
1 tablespoon vegetable oil
24-ounce container cottage cheese
1 package chopped spinach
2 eggs
1 cup Parmesan cheese (divided, save some for top)
1 lb. mozzarella cheese (sliced or grated)

In a skillet, combine the beef, sausage and chopped onion.  Brown well and drain the fat from the meat.  Add the  tomatoes, tomato paste, basil and parsley to the pan.
Cover and let simmer for about 30-45 minutes.

In the meantime, bring a large pot of water to a rolling boil.  Add some vegetable oil to the water to keep the noodles from sticking.  Add the noodles several at a time.

Defrost the spinach by placing in a medium bowl and microwaving 3-5 minutes.  When defrosted, drain all the water out of the spinach.
Add the cottage cheese, beaten eggs, and 3/4 cups of the parmesan cheese to the spinach.  Mix well and set aside.

Drain the lasagna noodles and separate them, laying them out flat as you prepare to begin layering them.

Spray a 9×13 pan with Pam or grease lightly with some butter.  This will make your clean up so much easier.

Begin layering the lasagna by placing about a cup of the meat sauce on the bottom of the 9×13 pan.  Layer the other ingredients in this order:

spinach/cottage cheese mixture
mozzarella cheese
meat mixture

You will layer this several times, beginning and ending with the meat mixture.  Sprinkle the remaining Parmesan cheese on top of the meat mixture.

Cover the lasagna with tin foil.  Bake in a 350 degree oven for 30-40 minutes. 

Before removing from the oven, make sure that the middle of the lasagna is bubbling.  This is a good indicator that the lasagna has cooked all the way through, as the middle will cook slower than the edges.

Serve with a nice big salad and garlic bread.



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