Mix together beef, pork, eggs, 1 clove garlic, 1 generous tablespoon parsley, 2 teaspoons salt and 1/8 teaspoon pepper. Form into 1 inch meatballs. Cook in olive oil and butter until browned on all sides in large dutch oven or stock pot. Remove meatballs; set aside. In pan in which meat was cooked, mix tomatoes, tomato paste, 1 clove pressed garlic, basil, bay leaf, remaining salt and pepper. Simmer tomato mixture 30 minutes; return meatballs to the sauce. Remove bay leaf and continue to simmer 30 minutes longer or until sauce is thickened and meatballs are cooked. Meanwhile, cook lasagna noodles in boiling salted water according to package directions. Drain, rinse and cool noodles. Blend together cheese, oregano, remaining parsley and additional salt if desired. Grease a 13x9-1/2x2 inch baking pan. To assemble, alternate layers of sauce, noodles, thinly sliced Mozzarella cheese, meatballs, seasoned cottage cheese and a generous sprinkling of Parmesan cheese. Repeat the layers until all the ingredients are used; finishing with tomato sauce and Parmesan cheese. Bake in preheated 375 degree oven 30 to 35 minutes. Let stand 8 to 10 minutes before cutting. Delicious with all green salad and crispy French rolls, hot garlic bread or Italian bread. Note: The beauty of this dish is it can be made entirely in advance and frozen. A thin layer of sliced, lightly browned Italian sausage (hot or sweet, your choice) can be added between the Mozzarella and meatball layers. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (517g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 227 (41%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 375.2mg||115 %|
|Sodium 1432mg||49 %|
|Potassium 1197.9mg||32 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 40.7g|
|Protein 36.5g||52 %|
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Calories per serving: 547
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