Hometown Recipes For The Holidays/2007

Best Lasagna
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12


INGREDIENTS:
NOODLES AND CHEESE: 1 pound lasagna noodles 16 ounces grated Parmesan 16 ounces shredded mozzarella
16 ounces cottage cheese MEAT SAUCE: 1 pound ground beef 1 onion, chopped
1 garlic clove, crushed 1/2 pound mild sausage one 28-ounce can crushed tomatoes
one 12-ounce can tomato paste 1 teaspoon dried basil 2 teaspoons salt
pepper 1/2 teaspoon fennel seeds 1/4 cup chopped parsley
CREAM SAUCE: 1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups milk



1 Cook the lasagna noodles according to the package directions. Drain, rinse with hot water, and drain again.
2 To prepare the meat sauce, brown the ground beef in a skillet. Add the onion and garlic. Drain and add the sausage, tomatoes, and tomato paste. Stir in the oregano, basil, salt, pepper to taste, fennel seeds, and parsley. Simmer, covered, for 30 minutes. Uncover and simmer for 30 minutes longer, stirring occasionally.
3 To prepare the cream sauce, melt the butter in a saucepan over medium heat. Stir in the flour. Cook for 1 minute. Add the milk and cook, stirring constantly, until smooth and thick.
4 Preheat the oven to 375 F.
5 To assemble the lasagna, pour one-third of the meat sauce in the bottom of a 15x12-inch pan. Arrange 6 or 7 cooked noodles over the sauce. Pour half of the remaining meat sauce over the noodles. Sprinkle with half of the Parmesan. Add another layer of noodles and sprinkle with the mozzarella. Pour the hot cream sauce on top. Layer with the remaining noodles, cottage cheese, remaining meat sauce, and remaining Parmesan. Bake for 30 minutes, or until the cheese melts.

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