Lasagna

Jeri Allphin

1 lb ground beef (opt) 1 T. parsley flakes
6 oz. ground pork (opt) 1½ t. salt
½ c. chopped onion 1 t. oregano leaves
32 oz. spaghetti sauce 1 package lasagna noodles (uncooked)
3 cups cottage cheese or ricotta ¾ lb shredded mozzarella cheese
½ c, grated parmesan cheese 1/3 c, grated parmesan cheese

Cook and stir ground beef, pork and onions. Drain off fat. Add spaghetti sauce. Heat oven to 350°. Mix cottage cheese, ½ c. parmesan cheese, parsley flakes, salt and oregano. In ungreased 9” x 11” pan, layer noodles, cottage cheese, mozzarella cheese and meat sauce. Repeat 3 times, and top with thin layer of meat sauce. Sprinkle with parmesan cheese. Lasagna may be covered and refrigerated at this point. Bake covered 30 minutes, remove cover and continue baking 20-30 minutes more or until noodles are done. Serves 12. Print Recipe