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| My Version |
1 1/2 lbs ground chuck
1 onion
2 cloves garlic, minced
2 tsp ground oregano
1 tsp ground basil
1/4 tsp salt
1/4 tsp pepper
1 (14.5 oz) can diced tomotoes with basil, garlic and oregeno
2 (15oz) cans tomato sauce
1 (6 oz) can tomato paste
1 1/2 cup small curd cottage cheese
1 (5 oz) package grated Parmigianno-Reggiano
2 Tbs freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven ready lasagna noodles
2 (8 oz) packages shredded mozzarella
Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage, onion and garlic. Cook over medium heat until meat is browned and crumbled: drain
Return meat to pan and add oregano, basil, salt and pepper. Add tomato sauce and paste. Bring to a boil, reduce heat and simmer 30-45 minutes.
In a small bowl, combine cottage cheese, parmesan, parsley and eggs. Spoon 1/4 of sauce into bottom of a 13 x 9" by 2" baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving. (If you allow it to rest 10 minutes, the lasagna will form and make it much easier to get out of the pan)
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