OK, folks. It's time. Time for me to give you the only lasagna recipe that you'll ever need. It's the only lasagna I eat. When Mom makes it, there's nothing better. I don't know where she found the recipe, but I'm so happy that she did.
Cottage cheese is a great alternative for those who don't like the traditional ricotta cheese in their lasagna. In this house, we prefer the cottage.
This is my mom's favorite part, sprinkling the mozzarella. I let her do this step because it's the most fun. ;)
Mom's Lasagna
- 1 lb. mild Italian sausage
- 1 lb. ground beef
- 1 clove of garlic, minced
- 1 Tbsp. fresh basil or 1 1/2 tsp. dried basil
- 1 tsp. salt
- 1-16 oz. can of diced tomatoes
- 1-12 oz. can of tomato paste
- 1/2 cup dry red wine (Mom uses Ernest & Julio's Hearty Burgundy.)
- 2 eggs, beaten
- 3 cups cottage cheese
- 1/2 cup Parmesan cheese, grated
- 1 Tbsp. dried parsley
- 1/4 tsp. pepper
- 1 lb. mozzarella cheese, shredded
- 8 oz. lasagna noodles, cooked and drained
Directions:
Brown sausage and beef together in a large skillet. Half way through browning, add garlic. Once fully browned, add tomatoes, tomato paste, wine, salt, and basil; simmer for 20 minutes uncovered. Mix eggs, cottage cheese, Parmesan cheese, parsley, and pepper together in a separate bowl and set aside. In a 9x13 inch casserole dish, spread a thin layer of meat sauce in the bottom to prevent noodles from sticking to the dish. Next add a layer of lasagna noodles, then cottage cheese mixture, then mozzarella cheese, then meat, then lasagna...and repeat until the last layer of noodles has been added. Top off with a layer of mozzarella and a sprinkle of Parmesan. Bake @ 350 degrees F for 40-50 minutes. Let cool at least 15 minutes before serving.
Makes 6-8 servings.
Yummy! I love lasagna - it is one of my most favorite dishes. I will have to make this tout suite!
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