Six Cheese Lasagna
I turned up the heat on traditional lasagna using a little of my favorite chili sauce and pimenton (Spanish paprika).
Yield: 12 Servings Ready in 2 hours, 30 minutes
77 people trying soon
Verified by stevemur
|1 lbground beef|
|3/4 lbpork sausage; bulk|
|24 oztomato sauce|
|12 oztomato paste|
|1/2 teaspoonsSriracha Chili Sauce; or other chili sauce|
|1/2 smallOnion; finely chopped|
|2 clovesGarlic; minced|
|1 teaspoonitalian seasoning|
|1/2 teaspoonspanish paprika|
|3 tablespoonsfresh parsley; minced|
|3 cupscottage cheese; small curd|
|8 ozricotta cheese|
|1/4 cupThree Cheese Italian blend; shredded (Parmesan, Romano, Asiago)|
|1/4 cupparmesan cheese; shredded|
|9 lasagna noodles|
|8 slicesprovolone cheese|
|3 cupsshredded mozzarella cheese; divided (12 oz)|
Six Cheese Lasagna Preparation
In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
Add the next 10 ingredients and simmer, uncovered, for 1 hour, stirring occasionally.
In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.
Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella.
Top with remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375°F for 50 minutes.
Uncover; bake 20 minutes longer.
Let stand 15 minutes before cutting.
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