Apachalaksa Lasagna
Source of Recipe
Internet
List of Ingredients
1 lb ground pork or ground sausage
1 lb ground beef
12 ounces canned tomato sauce
1 (28 oz) can crushed tomatoes
2 tablespoons fresh parsley or dried parsley, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 cup minced onions
1 pinch sugar
2 teaspoons dried basil
1 1/2 teaspoons salt
1/2 lb small curd cottage cheese
1/2 lb ricotta cheese
3 eggs
1 cup grated parmesan cheese
2 teaspoons salt
1/4 teaspoon ground black pepper
1 (16 oz) package dry lasagna noodles
1 lb mozzarella cheese
1 lasagna Change size or US/metri
Recipe
1. Preheat oven to 375 degrees F.
2. Brown pork OR sausage and beef in a dutch oven or similar large, deep skillet.
3. Once meat is browned, add tomato sauce, crushed tomatoes, 1 tbsp.
4. parsley, garlic, oregano, onion, sugar, basil and salt.
5. Reduce heat to medium-low and let sauce simmer for 30 minutes.
6. Give it a good stir every 5 minutes or so.
7. In a large bowl, combine cottage cheese, ricotta cheese, eggs, Parmesan cheese, 1 tbsp parsley, salt and pepper.
8. In a 9x13 inch baking dish, place 2 layers of uncooked lasagna noodles on the bottom of dish; Assemble the remainder in the following sequence: cheese-egg mixture, sauce, mozzarella cheese (sliced or shredded), noodles; repeat layers ending with noodles.
9. Cover with aluminum foil and bake in preheated oven for 30-40 minutes .
10. Remove foil, cover top with more mozzerella and grated parmesan.
11. Bake for another 5-10 minutes .
12. Remove from oven and let stand for 10 minutes before cutting.
13. NOTE: When assembling the lasagna, I use medium- thick slices of mozzerella rather than shredded. Either works great, the sliced cheese just seems to add a little extra "cheesiness".
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