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Lasagne

3/4 lb Lean ground beef
1/2 lb Lean ground pork
1 Small onion; chopped
1 Clove garlic; minced
16 oz Can tomatoes; cut up
8 oz Can tomato sauce
1 Beef bouillon cubes; crushed
1 tb Parsley flakes
2 ts Sugar
1/2 ts Salt
1/2 ts Crushed basil
1 pt Cottage cheese
1/2 c Grated parmesan cheese
1/2 ts Salt
1/2 ts Crushed oregano
8 oz Lasagna noodles; cooked and drained
8 oz Mozzarella cheese; sliced


In large skillet or slow-cooking pot with browning unit, cook and stir beef, pork, onion, and garlic. Drain off excess fat. In slow-cooking pot, combine drained beef, pork, onion, and garlic with tomatoes, tomato sauce, bouillon cube, parsley, sugar, 1/2 tsp. salt, and basil. Cover and cook on low for 6 to 8 hours. Mix cottage cheese, 1/4 cup Parmesan cheese, 1/2 tsp. salt, and oregano. In 13 x 9-inch pan, layer half the cooked noodles, sauce, mozzarella cheese, and cottage cheese mixture; repeat, reserving enough sauce for layer on top. Sprinkle with 1/4 cup Parmesan cheese. Bake in 350 F oven for 45 minutes.


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