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Fraternal Lasagna Recipe by Paula Deen

Easy Level
105 MIN 15 Prep + 90 Cook
Servings
$ /Serving
Print
Easy Level
105 MIN 15 Prep + 90 Cook
6-8 Servings
$ /Serving

Fraternal Lasagna Recipe by Paula Deen

Easy Level
105 MIN 15 Prep + 90 Cook
6-8 Servings
$ /Serving

Ingredients

  • 1 lb ground chuck
  • 1/2 lb ground veal
  • 1 lb ground Italian sausage
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped
  • 3 teaspoons fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
  • 2 (15 oz) cans crushed tomatoes, or tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 1/2 cups small curd cottage cheese
  • 1 (5 oz) package Parmigiano-Reggiano cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 2 large eggs, lightly beaten
  • 9 box lasagna noodles, cooked al dente
  • 2 (8 oz) packages shredded mozzarella cheese

Preparation

Preheat oven to 350°.

 

In a large saucepan, combine ground chuck, sausage, veal, onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

 

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

 

In a small mixing bowl, combine cottage cheese, Parmesan, parsley and eggs.

 

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese.

 

Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

 

Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

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