I do not like cottage or ricotta cheeses, so I figured this out quite by accident! Oh the measurements for the spices are approximate. I do everything by taste. If it tastes good, its that amount. But I have NEVER measured those ingredients. Do it to YOUR taste.
- 1 lb
- ground beef
- 1 lb
- ground sweet italian sausage
- 1/2 c
- finely diced white onion
- 4 clove
- garlic, finely minced
- 3 sprig(s)
- bay leaf
- 3 Tbsp
- oregano, dried
- 3 Tbsp
- basil, dried
- 2 qt
- tomato sauce, no-salt added
- 1 can(s)
- tomato paste, no salt added
- 3 pkg
- 5-6 italian cheese blend, shredded
- 1 pkg
- lasagna noodles (i like davinci)
1Brown beef and sausage, drain. If you have a pan large enough it will be alright to do them at the same time as they will get mixed together either way.
2Add 1/2 of the dried herbs(leaving out the bay leaf), onion, and garlic to the meat while it is cooking.
3Put the sauce in a large pot and add the bay leaf and the remaining herbs, onion, and garlic. Over medium heat bring it to a boil, then lower the heat to simmer for at least 1 hour. If it seems to thin, add the paste and simmer for 15 minutes more.
4In another large pot, fill with hot water, add olive oil (approx. 2tbsp) and salt and bring it to a boil. Add lasagna noodles and cook until al dente. Drain.
5Put meat and sauce together in a large bowl, remembering to remove the bay leaves. Open the cheese packages.
6Starting with the noodles, line the bottom of a pan (I use the toss-away pans you can buy at the store). Place meat/sauce mixture on top of this, then the cheese. Repeat until you have no more noodles, ending with sauce and cheese on the top.
7Preheat the oven to 350 degrees. Place the pan of lasagna in and wait 30 minutes or until the cheese on top is golden brown. Pull it out and let it "rest" for another 10 minutes (if you can...most of the time we can't!). ENJOY!