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Traditional Lasagna

My family first tasted this rich, classic lasagna at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. It's requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois

12 ServingsPrep: 30 min. plus simmering Bake: 70 min. + standing

Ingredients

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 ounces) 4% small-curd cottage cheese
1 carton (8 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions

In a large skillet, cook beef and sausage over medium heat until no
longer pink; drain. Add the tomato sauce, tomato paste, garlic,
sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat;
simmer, uncovered, for 1 hour, stirring occasionally.
In a large bowl, combine eggs and parsley. Stir in the cottage

2 of 2

Traditional Lasagna (continued)

Directions (continued)

cheese, ricotta and Parmesan cheese.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking
dish. Layer with three noodles, provolone cheese, 2 cups cottage
cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce,
remaining cottage cheese mixture and 1 cup mozzarella. Top with the
remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes
longer or until heated through. Let stand for 15 minutes before
cutting. Yield: 12 servings.

Nutrition Facts: 1 serving equals 493 calories, 27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.