Recipe for Lasagne?

Question

Do u have a recipe from your family for Lasagna

Answer 1

INGREDIENTS
1 pound lean ground beef
8 ounces Italian sausage, casings removed
1 (10.75 ounce) can tomato puree
2 (6 ounce) cans tomato paste
2 tablespoons white sugar
1 teaspoon salt
1 clove garlic, minced
1 1/2 tablespoons dried parsley

9 lasagna noodles

3 cups cottage cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 1/2 tablespoons dried parsley
1/2 teaspoon salt

16 ounces sliced mozzarella cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, prepare the sauce. In a large pot or Dutch oven, cook ground beef and sausage over medium heat until brown; drain. Stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic, and 1 1/2 tablespoons parsley. Reduce heat, and simmer uncovered for 30 minutes.
In a bowl, stir together cottage cheese, eggs, pepper, Parmesan, 1 1/2 tablespoons parsley, and 1/2 teaspoon salt until blended.
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, layer a third each of the noodles, sliced mozzarella, cottage cheese mixture, and meat sauce. Repeat layers twice.
Bake lasagna in the preheated oven for 1 hour, or until hot and bubbly. Let stand 15 minutes before serving.

Answer 2

Here's a great lasagne recipe:
1-pound ground italian sausage
1/2-pound ground beef
1-package baby portabella mushrooms (sliced)
1-large green bell pepper (chopped)
1-large yellow onion (chopped)
2-medium firm tomatos (chopped)
1-clove garlic (finely chopped)
1-Tbls. italian seasoning flakes
1/2 Tbls. oregano flakes
1-pound lasagne noodles
2-3 cans Hunts four cheese spagetti sauce
1-4 cup bag mozerella cheese
1-2 cup bag mozerella cheese
2-large containers small curd cottage cheese

In 5-quart sauce pan fry both meats with all the vegetables. When meat is browned drain grease off. Add italian seasoning and oregano stir good. Place on med-low heat. Add Spagetti sauces. Stir good. Cover and let simmer for 30 minutes. In another 5-quart pan boil 4-quarts water (with 2-Tbls. salt and 1-Tbls. Vegetable oil). Bring to rapid boil. Place lasagne noodles in boiling water for about 12-15 minutes.
In large bowl stir together the 4-cup bag of mozerella cheese and 2- containers of cottage cheese. Do not mix in the 2-cup bag of mozerella cheese.
In glass 13x9 cake pan (sprayed with nonstick cooking spray) lay 3 lasagne noodles, 2-large spoons sauce mixture and 2-large spoons cheese mixture. Repeat to make 4 layers. Ontop of lasagne sprinkle the 2-cups of mozerella cheese.
Place in preheated 400 degree oven for 45-60 minutes or until cheese is lightly browned and melted.
Let cool for at least 15 minutes before cutting.
Enjoy!!

Answer 3

TURKEY LASAGNA
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.