214 1/2 ounce cans whole tomatoes, undrained and chopped
26 ounce cans tomato paste
24ouncesricotta cheese or 24 ounces cottage cheese
1/2cupgrated parmesan cheese
1lbmozzarella cheesesliced or shredded
12 -16lasagna noodles
To make the meat sauce: In a large pot or dutch oven, cook the ground beef, Italian sausage, onion, garlic and salt on medium/high heat until browned. Add the parsley flakes, dried oregano, 2 cans tomatoes, tomato paste, and fresh basil. Simmer 1 hour.
To prepare noodles: While the sauce is simmer go ahead and prepare the noodles. If you are making this lasagna ahead of time soak the noodles in hot water for about 30 minutes or until soft. If you are making the lasagna instantly, cook lasagna noodles according to package directions; drain and set aside.
Hey Rob, I forgot to include the temp! Thanks for pointing that out. I've updated the recipe. Preheat oven to 375 degrees F (190 degrees C).
To assemble: Spray a 13 x 9" baking pan with cooking spray. Combine ricotta cheese, eggs, pepper, 2 tablespoons parsley, and Parmesan cheese. In a lasagna pan, place a tablespoon of sauce on the bottom of the pan then layer noodles, meat sauce, cheese mixture, and mozzarella slices (or shredded mozzarella); repeat. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese. Cover with aluminum.
Bake in preheated oven for 25 minutes covered with foil. After 25 minutes remove foil, and bake an additional 20 minutes or until cheese mixture is thoroughly melted.. Cool for at least 20 minutes before serving.