You may also like
Categories:
lean ground beef Italian sausage onion garlic salt oregano basil fennel seed tomatoes tomato sauce tomato paste water bay leaves spinach sweet red pepper sweet green pepper cottage cheese Parmesan cheese nutmeg pepper eggs parsley Mozzarella cheese Mozzarella cheese lasagna noodles
Viewed: 10 - Published at: 6 years agoIngredients
- 1 13 lbs lean ground beef
- 23 lb Italian sausage
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt (or to taste)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon fennel seed
- 2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
- 2 (8 ounce) cans tomato sauce
- 2 (6 ounce) cans tomato paste
- 12 cup water
- 4 bay leaves
- 2 cups spinach (?)
- 12 cup sweet red pepper (?)
- 12 cup sweet green pepper (?)
- 24 ounces cottage cheese or 24 ounces ricotta cheese
- 12 cup parmesan cheese (grated)
- 12 teaspoon nutmeg (grated)
- 12 teaspoon pepper
- 2 eggs, beaten
- 2 tablespoons parsley
- 12 lb mozzarella cheese (shredded)
- 12 lb mozzarella cheese, sliced
- 12 -15 lasagna noodles
Method
- Brown ground beef, Italian sausage, onion and garlic.
- Add salt and the rest of the marinara sauce ingredients; stirring until well mixed.
- Simmer 1 hour and 30 minutes.
- (Let cool; then refrigerate overnight--for best taste).
- Cook lasagna noodles according to package directions; drain and set aside.
- Combine cottage cheese, parsley, Parmesan cheese, nutmeg, pepper, eggs, and 1/2 of mozzarella cheese (shredded.
- Spray a 13 x 9" baking pan with cooking spray; layer noodles, meat sauce, and cheese mixture; repeat.
- Reheat marinara sauce.
- Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
- Cover pan with tin foil.
- Bake at 350F for 30 minutes; remove foil and bake an additional 30 minutes.
- Remove from oven and cool for 15 minutes.
- (Put garlic bread into oven).
