Just tried this recipe"Traditional Lasagna" by Lori Foockle from a Taste of Home's booklet. In the bottom layer, she put only cheese mixture; no meat sauce...at first I thought it was a typo but tried her recipe and it was awesome.
My changes to the recipe were when she used pork sausage, I used Italian sausage, she used 24 oz tomato sauce, I used 28oz., my tomato paste was the italian flavored, not plain, I added 1 tsp beef base instead of salt, used fresh grated romano cheese instead of parmesan and added lots of basil to the sauce. (OK, I like to tweak recipes)
1 lb ground beef
3/4 lb pork sausage (italian)
3 cans (8 oz) tomato sauce (28oz)
2 cans (6 oz) tomato paste (italian flavored)
2 garlic cloves minced
2 tsp sugar
1 tsp italian seasoning & (lots of basil)
1 tsp salt (beef base)
1/2 tsp pepper
3 eggs
3 TB minced fresh parsley
3 cups (24 oz) small-curd cottage cheese
1 carton (8 oz) ricotta cheese
1/2 cup grated Parmesan (fresh romano)
9 lasagna noodles cooked and drained (I probably used more; divided in two small dishes)
6 slices provolon cheese
3 cups (12 oz) shredded mozzarella cheese
In a skillet cook beef and sausage, drain. Add next seven ( 8 if basil)ingredients, simmer uncovered for 1 hour stirring occasionally. In a bowl, combine eggs, parsley, cottage cheese, ricotta and Parmesan (romano).
Spread a cup meat sauce in ungreased 13 x 9 pan. Layer with three noodles, all of the provolone cheese; 2 cups of cottage cheese mixture, 1 cup mozzarella. Then 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella. Cover and bake at 375 for 50 minutes. Uncover and bake 20 minutes longer. Let stand 15 minutes before cutting. ( I also didnt measure the cups out, just layered lasagna about how she measured.) Will always make it this way...awesome!
My changes to the recipe were when she used pork sausage, I used Italian sausage, she used 24 oz tomato sauce, I used 28oz., my tomato paste was the italian flavored, not plain, I added 1 tsp beef base instead of salt, used fresh grated romano cheese instead of parmesan and added lots of basil to the sauce. (OK, I like to tweak recipes)
1 lb ground beef
3/4 lb pork sausage (italian)
3 cans (8 oz) tomato sauce (28oz)
2 cans (6 oz) tomato paste (italian flavored)
2 garlic cloves minced
2 tsp sugar
1 tsp italian seasoning & (lots of basil)
1 tsp salt (beef base)
1/2 tsp pepper
3 eggs
3 TB minced fresh parsley
3 cups (24 oz) small-curd cottage cheese
1 carton (8 oz) ricotta cheese
1/2 cup grated Parmesan (fresh romano)
9 lasagna noodles cooked and drained (I probably used more; divided in two small dishes)
6 slices provolon cheese
3 cups (12 oz) shredded mozzarella cheese
In a skillet cook beef and sausage, drain. Add next seven ( 8 if basil)ingredients, simmer uncovered for 1 hour stirring occasionally. In a bowl, combine eggs, parsley, cottage cheese, ricotta and Parmesan (romano).
Spread a cup meat sauce in ungreased 13 x 9 pan. Layer with three noodles, all of the provolone cheese; 2 cups of cottage cheese mixture, 1 cup mozzarella. Then 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella. Cover and bake at 375 for 50 minutes. Uncover and bake 20 minutes longer. Let stand 15 minutes before cutting. ( I also didnt measure the cups out, just layered lasagna about how she measured.) Will always make it this way...awesome!