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Tsokolateng batirol recipe for lasagna

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Tsokolateng batirol recipe for lasagna

MAKES: 12 servings

Ingredients

  • 1 pound hamburger
  • 3/4 pound bulk pork sausage
  • 3 cans (8 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 2 garlic clove cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1/2 to at least one teaspoon salt
  • 1/4 to at least oneOr2 teaspoon pepper
  • 3 large eggs
  • 3 tablespoons minced fresh parsley
  • 3 cups (24 ounces) 4% small-curd cottage type cheese
  • 1 carton (8 ounces) ricotta cheese
  • 1/2 cup grated Mozzarella dairy product
  • 9 lasagna noodles, cooked and drained
  • 6 slices provolone cheese (about 6 ounces)
  • 3 cups shredded part-skim mozzarella cheese, divided

Directions

  1. Inside a large skillet over medium heat, prepare and crumble beef and sausage until no more pink drain. Add next seven ingredients. Provide a boil. Reduce heat simmer, uncovered, one hour, stirring from time to time. Adjust seasoning with a lot more pepper and salt, if preferred.
  2. Meanwhile, inside a large bowl, gently beat eggs. Add parsley stir in cottage type cheese, ricotta and Mozzarella dairy product.
  3. Preheat oven to 375. Spread 1 cup meat sauce within an ungreased 13x9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage type cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage type cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish is going to be full).
  4. Cover bake 50 minutes. Uncover bake until heated through, twenty minutes. Let stand fifteen minutes before cutting. Yield: 12 servings.

Initially printed as Traditional Lasagna in Taste of Home April/May 2000, p25

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