Lasagna

Ingredients:

1.5lbs of ground beef
2 cloves of minced garlic
1 12.5 oz can of whole tomatoes
1 6oz can of tomato paste
1 teaspoon of salt
2 tablespoons of dried parsley
2 table spoons of dried basil
10oz package of lasagna noodles
.5 teaspoon of salt
3 cups lowfat cottage cheese
2 eggs
.5 cup of parmesan cheese
2 tablespoon dried parsley flakes
1 teaspoon salt
Mozzarella cheese slices


DIRECTIONS

In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic. Drain out the fat, add one 14.5-oz cans of whole tomatoes, one 6-oz cans of tomato paste…2 tablespoons of dried parsley flakes, 2 tablespoons dried basil…And 1 teaspoon salt. Mix together thoroughly and simmer, uncovered, about 45 minutes…Stirring occasionally.

In the meantime, boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese…2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together.

Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles…Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. Spread a little less than half of the meat mixture over the mozzarella cheese slices…Now it’s time to repeat the process! Add another layer of four lasagna noodles…Now grab Kraft Parmesan Cheese and start sprinklin’! 350-degree oven for 20-30 minutes, until hot and bubbly.