Lasagna – An Italian Favorite
Boaters, who doesn’t love a great lasagna? Savory meat, al dente noodles, creamy cheese… it’s the ultimate in Italian comfort food. And while it may seem daunting to create if you’ve only had it served to you, it’s a heck of a lot easier to make than the end result and the ingredient list may lead you to believe. Just be sure to watch the evenness of your sauce among the pasta layers, as not doing so is a one-way ticket to chewy, dry noodles. Other than that, feel free to experiment with spices & ingredients to taste, and have fun making lasagna!
Ingredients
1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 ounces) 4% small-curd cottage cheese
1 carton (8 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Preparing the Meal
- 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.
Be Sure to Cook Your Beef Completely Before Adding More Ingredients
- 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).
Even Layering Can Be Crucial for Best Results
- Cover and bake at 375° for 50 minutes. Uncover, then bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Buon appetito!
Boaters, Try This Recipe!
