In a large skillet over medium to high heat, sauté the sausage, hamburger and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
Bring a large pot of water to a boil. Sprinkle with a touch of salt and olive oil. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminum foil to keep their shape.
Preheat the oven to 350 degrees F.
Grate the mozzarella cheese and set aside.
Cut the basil and finely chop the parsley. Stir in half the herbs to the meat mixture. In a medium bowl, stir together the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs.
Lay 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap. Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below. Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture.
Sprinkle the remaining 1/2 cup Parmesan over the top. Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Let stand for 10 minutes before cutting into squares.
Suggested Handi-Foil Products:
Handi-foil's Aluminum Roll Foil
Cook and Carry Pan (Do not put lid in the oven.)
Ingredients
Directions
In a large skillet over medium to high heat, sauté the sausage, hamburger and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
Bring a large pot of water to a boil. Sprinkle with a touch of salt and olive oil. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminum foil to keep their shape.
Preheat the oven to 350 degrees F.
Grate the mozzarella cheese and set aside.
Cut the basil and finely chop the parsley. Stir in half the herbs to the meat mixture. In a medium bowl, stir together the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs.
Lay 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap. Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below. Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture.
Sprinkle the remaining 1/2 cup Parmesan over the top. Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Let stand for 10 minutes before cutting into squares.
Suggested Handi-Foil Products:
Handi-foil's Aluminum Roll Foil
Cook and Carry Pan (Do not put lid in the oven.)