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Lasagna 1
Joyce Stanek, Cadott
1 lb. ground beef
1/2 lb. Italian sausage
1 clove garlic, minced
1/2 cup onion, diced
1 Tbsp. basil
1-1/2 tsp. salt
1 lb. (2 cups) canned tomatoes
12 oz. tomato paste
10 oz. lasagna noodles
3 cups cottage cheese
1/2 cup parmesan cheese
2 Tbsp. parsley flakes
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1 lb. shredded mozzarella cheese

Brown ground beef and Italian sausage, then add garlic, onion, basil, salt, tomatoes, and tomato paste. Simmer uncovered for 30 minutes. Cook the lasagna noodles in salted water until tender. Drain and rinse. Combine cottage cheese, parmesan cheese, parsley flakes, eggs, salt, and pepper. Place half of the noodles in a 9-x13-inch baking dish. Spread half of the cottage cheese mixture over. Add half the mozzarella cheese, then half of the meat sauce. Repeat layers and bake at 375 degrees for 30 minutes. Let stand 10 minutes. Serves 12.


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