2 pounds of Ground beef 1/2 pound of ground pork
2 cans of tomato puree (6-oz.)
1 can of tomato sauce (14-oz)
1 cup of diced onion
1/2 cup of diced green pepper
Basil, Oregano, Italian Spice, Garlic, Onion salt, sugar
2 tablespoons of Olive oil
16 ounces of cottage cheese
8 oz of ricotta cheese
2 cups of medium cheddar
2 packages of sliced Mozzarella cheese
1.5 packages of Lasagna pasta
Add slices of green pepper and cherry tomatoes to garnish
Preheat Oven to 350 degrees – 10 x 13 Pan
In a bowl combine your two meats, adding a teaspoon of sugar, a tablespoon of oregano, a pinch of basil, and a 1/2 teaspoon of Italian spice. Brown both meats in a large frying pan. In a separate small frying pan, saute’ your onions, green pepper with 2 tablespoons of olive oil and 3/4 teaspoon of garlic and a pinch of onion salt. ( you can add mushrooms if you like to your sauteed mix)
Once your meat is browned, add the saute’ mix. You will need to transfer the meat mixture with the saute’ mix in to a large pot to simmer the sauce. Once in a large pot, add 2 cans of tomato puree, 1 can of tomato sauce. Put this on medium low to heat and simmer for about 45 minutes. Add another teaspoon of Italian spice and oregano to taste.
Boil your pasta and rinse it in cold water- separating it on waxed paper. Add one layer at the bottom to get started.
Add the ricotta cheese and cottage cheese directly in to the meat sauce, fold it in.
On top of your first layer, spoon your meat sauce, followed by mozzarella cheese slices to cover the top- alternate each layer doing the same. Right before your last layer, start using the medium cheddar sprinkling it over the meat sauce or pasta. Make certain you save enough for your top layer – over the pasta.
Place lasagna on a cookie sheet in the oven at 350 degrees for about 22 minutes. Remove from oven when done and let rest for 20 minutes. Add slices of green pepper and cherry tomatoes to garnish to give that Christmas feel.
The total time for making lasagna is about 1.5 hrs. Enjoy!