12:22 am - Wednesday November 4, 2015

Recipe: Lasagna with meat sauce

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Pastitsio-Baked-Greek-Lasagna-with-Meat-Sauce-and-Béchamel

Ingredients: – 1 lb ground mutton – 3/4 lb bulk pork sausage – 3 (8 ounce) cans tomato sauce – 2 (6 ounce) cans 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 small curd cottage cheese – 1 (8 ounce) carton ricotta cheese – 1/2 cup grated parmesan cheese – 9 lasagna noodles, cooked and drained – 6 slices provolone cheese – 3 cups shredded mozzarella cheese, divided (12 oz.)

Directions: In a skillet, cook mutton and sausage over medium heat until no longer pink; drain.

Add the next seven ingredients. Simmer, uncovered, for 1 hour, stirring occasionally.

In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish. Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full). Cover and bake at 375°F for 50 minutes. Uncover; bake 20 minutes longer.
Let it stand for 15 minutes before cutting.

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