Lasagna with Homemade Spaghetti Sauce (6)

Ready in 2 hours



1 pound Ground beef; or venison
6 ounce Pork sausage
3/4 cup Onion; chopped
4 clove Garlic; chopped
1 can (28 oz) Diced tomatoes
1 can (15 oz) Tomato sauce
2 tablespoon Parsley flakes
1 teaspoon Salt
1 teaspoon Basil
3 cups Cottage cheese
1/2 cup Parmesan; grated
1 tablespoon Parsley flakes
1 1/2 teaspoon Salt
1 teaspoon Oregano
8 ounce Lasagna noodles; cooked and rinsed
2 1/4 bunches Shredded mozzarella cheese
1/2 cup Parmesan; grated

Original recipe makes 12 Servings



- Cook and stir first 4 ingredients in a large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat.

- Add tomatoes.

- Stir in next 5 ingredients.

- Heat to boiling, stirring occasionally.

Reduce hear; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.

- Heat oven to 350

- Mix cottage cheese, parmesan, parsley, salt, and oregano

- Reserve ? c. meat sauce for the top layer.

- In ungreased 13X9 baking pan layer noodles, meat sauce, the mozzarella cheese, and cottage cheese mixture; repeat 3 times.

- Spread reserved ? c. meat sauce over top; sprinkle with ? c. parmesan cheese.

- Lasagna can be covered and refrigerated several hours at this point.

- Bake uncovered 45 minutes (allow additional 10-15 minutes if lasagna has been refrigerated.)

- Let stand 15 minutes after removing from oven.

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Calories Per Serving: 308 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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