Ingredients
- 1 1/2 pounds ground chuck
- 1 pound ground Italian sausage
- 1 onion
- 2 cloves garlic clove, minced
- 2 teaspoons ground oregano
- 1 teaspoon ground tulsi
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14.5-ounce) can diced tomato plants with tulsi, garlic clove, and oregano
- 2 (15-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 1 1/2 cups small curd cottage type cheese
- 1 (5-ounce) package grated Parmigianno-Reggiano
- two tablespoons freshly chopped parsley leaves
- 2 large eggs, gently beaten
- 9 oven-ready lasagna noodles
- 2 (8-ounce) packages shredded mozzarella
Directions
Preheat oven to 350 levels F.
Inside a large saucepan, combine ground chuck, sausage onion and garlic clove. Prepare over medium heat until meat is browned and crumbled drain.
Return meat to pan and add oregano, tulsi, pepper and salt. Add tomato plants, tomato sauce and paste. Provide a boil, reduce heat and simmer 30-45 minutes.
In a tiny bowl, combine cottage type cheese, Parmesan. parsley, and eggs.
Spoon 1/4 of sauce into bottom of the 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on the top of sauce. Don't overlap noodles. Spread 1/3 of cottage type cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake forty-five minutes. Top with remaining cheese and bake fifteen minutes or until hot and bubbly. Let rest ten minutes before serving.
Recipe thanks to Paula Deen, 2008