Homemade Lasagna Popular Recipes

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Homemade Lasagna

"This is my mother's special selfmade lasagna recipe with made from scratch tomato sauce and scrumptious, tacky filling. I actually have observed none better everywhere. Serve with a leafy green salad and crusty garlic bread, if preferred."

Ingredients :

1 (16 ounce) bundle lasagna noodles
half of pound ground beef
half of pound lean ground beef
1 (eight ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped sparkling parsley
1 clove garlic, beaten
half of teaspoon dried oregano
half of cup minced onion
1/8 teaspoon white sugar
1 1/2 teaspoons dried basil
1 half teaspoons salt
1 pound small curd cottage cheese
3 eggs
3/4 cup grated Parmesan cheese
2 teaspoons salt
1/4 teaspoon ground black pepper
1 pound shredded mozzarella cheese

Instructions :

Prep : 1H	Cook : 8M	Ready in : 1H45M

Preheat oven to 375 degrees F (a hundred ninety stages C). Bring a massive pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 mins or till al dente; drain and set apart.
Place red meat and beef in a big, deep skillet. Cook over medium excessive heat until flippantly brown. Stir in tomato sauce, beaten tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for half-hour, stirring once in a while.
In a big bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
In a 9x13 inch baking dish, area 2 layers of noodles on the bottom of dish; layer half of of the cheese mixture, half of the mozzarella cheese and 1/2 of the sauce; repeat layers.
Cover with aluminum foil and bake in preheated oven for 30 to 40 mins. Remove foil and bake for every other 5 to 10 mins; let stand for 10 mins earlier than slicing; serve.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it evenly, and make smooth-up less difficult.

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