Ingredients

The following ingredients have 9 Servings
  • 6 uncooked lasagna noodles
  • 1 lb lean (at least 80%) ground beef
  • 1/2 lb bulk Italian pork sausage
  • 3/4 cup chopped onions (1 1/2 medium)
  • 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, undrained
  • 1 can (6 oz) Muir Glen™ organic tomato paste
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 eggs
  • 1 container (15 oz) ricotta cheese
  • 1 cup cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese (16 oz)

Instruction

  • Cook and drain lasagna noodles as directed on package; place in cold water to cool.
  • Meanwhile, in 4-quart saucepan or Dutch oven, cook beef, sausage and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef and sausage are thoroughly cooked; drain. Stir in tomatoes, tomato paste, basil, sugar, oregano, salt and garlic powder, breaking up tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 30 to 45 minutes, stirring occasionally, until very thick.
  • In medium bowl, beat eggs. Stir in ricotta, cottage and Parmesan cheeses and parsley; set aside.
  • Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup beef mixture. Top beef mixture with 3 noodles, half of the cheese mixture, half of the remaining beef mixture and half of the mozzarella cheese. Repeat layers, starting with noodles and ending with mozzarella cheese.
  • Bake 35 to 45 minutes or until lasagna is bubbly and top is golden brown. Cover with foil; let stand 10 to 15 minutes before serving.