Lasagna with Homemade Spaghetti Sauce (6)

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Name: Lasagna with Homemade Spaghetti Sauce (6)
Prep time: 30 min
Total time: 2 h
Yield: 16
Cuisine: Italian
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

- 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.

NOTES

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Lasagna with Homemade Spaghetti Sauce (6)

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

-      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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Nutrition

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Serving Size: 1 Serving (136g)
Recipe Makes: 12 Servings

Calories: 308
Calories from Fat: 181 (59%)

Amt Per Serving		% DV

	Total Fat 20.2g	27 %
	Saturated Fat 7.9g	39 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 0.9g
Cholesterol 70mg		22 %
Sodium 345.9mg		12 %
Potassium 265.2mg		7 %
Total Carbohydrate 10.8g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 10.4g
Protein 19.8g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 308

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