Southern Living 1993 Annual Recipes
This lasagna caught my attention because of the ricotta cheese mixture with the sour cream. I like the ricotta better then using cottage cheese. You could make this and instead of the 9x13 pan use two smaller pans and freeze, unbaked for another day.
1 pound of ground beef
1 package (6 mild sausage links) removed from the casings and cut in bit size pieces
2 tbsp olive oil
1 clove garlic, minced
1 small onion
2 (6 ounce) cans tomato paste
1 (16 ounce) can whole tomatoes, un-drained and chopped
1 1/2 cup water
1 tbsp dried basil
1 tsp salt
1/2 tsp dried rosemary
2 bay leaves
In a large dutch oven combine the olive oil, allow to heat a little then add the garlic, onion and saute. Add the ground beef and sausage and cook until no longer pink. Add the remaining ingredients and simmer, uncovered for one hour. Remove the bay leaves.
12 lasagna noodles, cooked according to package directions, drained and put to side to cool.
2 large eggs
2 cups ricotta cheese
1 (8 ounce) carton of sour cream
2 tbsp dried parsley
salt and pepper
In a bowl combine the above ingredients and mix well.
1 cup (4 ounces) of shredded Cheddar cheese
1/2 cup grated parmesan cheese
1/2 cup grated Romano cheese
In a bowl combine the above ingredients and mix.
2 (8 ounce ) packages of mozzarella cheese slices, or use shredded
In a 9x13 inch greased pan lay out 4 cooked lasagna noodles. Cover with 1/3 of the the ricotta cheese mixture, then 1/3 of the grated cheese mixture and 1/3 of your sauce. Lay 1/3 of the mozzarella cheese on top. Repeat this 2 more times ending with sauce. Bake at 375 degrees for 30-35 minutes or until bubbly. A few minutes before it is done layer the remaining mozzarella cheese slices on top and continue to bake for about 5 minutes.