The best classic lasagne ever! Lots of rich meaty sauce, layers of pasta and cheese. Easy to make and perfect for any type of gathering.
Ingredients
For Sauce:
1.5 lbground beef or combo of ground beef and Italian Sausage
2onions, chopped, about 4 cups chopped onions
1-28ozcan tomatoes, chopped
1-15ozcan tomato sauce
1-6ozcan tomato paste
2tablespoonsoregano, dried
2tablespoonsparsley, dried
2tablespoonsbasil, dried
2clovesgarlic, minced
1teaspoonsalt
ground pepper
Pasta:
1- 16ozpackage lasagne noodles, I don't usually use up the whole package
Cheese layers:
1lbcottage cheese, or a mixture of half cottage cheese, half ricotta
2eggs, beaten
2lbgrated Mozzarella cheese
1/2 cupgrated Parmesan cheese for topping
Instructions
Brown meat, drain off all grease, discard. Add onions and cook until transparent. Stir in remaining sauce ingredients. Simmer two hours, or more.
Cook Pasta al dente (usually a minute or two less than package directions). Drain pasta. Set aside. If pasta sticks together, you may toss with some olive oil.
Mix cottage cheese and beaten eggs and set aside.
Grease a casserole (9x13 or larger) pan. Place a small amount of sauce in bottom of dish.
To assemble:
Using half of each- layer pasta, then meat sauce, then cottage cheese mixture, and grated Mozzarella cheese. Repeat with remaining halves. Sprinkle top with grated Parmesan cheese. Bake at 350 degrees for 45-55 minutes or until bubbly and completely hot in the middle.
If the lasagne starts to get too browned, cover loosely with foil.
Let sit for 15 minutes before cutting.
Notes
I love this recipe for Blue Ribbon Lasagne for many reasons, among those are- is it travels well and also freezes well. If you have to make this ahead and bake before you take it to go, bake completely at home, then spray a sheet of foil with cooking spray (such as PAM) on the side of the foil facing the lasagne. This will prevent sticking of the foil to the cheese and keep your lasagna warm. I like to travel with lasagna in a cooler that has been lined with newspapers. A plain old cardboard box works as well. Cardboard and newspaper as a liner will keep items hot for HOURS. The newspaper and cardboard act as insulation and really hold the heat. A cooler works this way as well.
If you are freezing the lasagne, simply put together in the dish and cover immediately with plastic wrap tightly and freeze. When ready to use, remove plastic wrap and take the lasagne out of freezer and let thaw on counter for about an hour before baking. OR remove straight from freezer and bake at 325 for about 1 1/2 hours. Check the middle of the pasta to make sure it is completely cooked.