Looking for a little warm-me-up comfort food? Here’s a first-rate lasagna recipe for meat-lovers. Layers of noodles and sauce, chunky with sausage and beef, and spiced with organic basil, fennel and crushed red pepper, will hit the spot.
1.Remove sausage meat from casings; chop.
2.In 5-quart Dutch oven, over medium heat, sauté sausage, beef (break up beef with a wooden spoon), onion, and garlic, stirring frequently until well browned (about 20 minutes).
3.Add sugar, 1 tablespoon salt, basil, fennel, pepper and half of the parsley. Mix well.
4.Add tomatoes, tomato paste. Mash tomatoes with wooden spoon.
5.Bring to boiling; reduce heat and simmer covered, stirring occasionally until thick – about 1-1/2 hours.
6.In 8-quart pot, bring 3 quarts water and 1 teaspoon salt to boiling.
7.Add lasagna noodles 2 or 3 at a time. Return to boiling. Boil uncovered, stirring occasionally, 10 minutes or until tender.
8.Drain in colander; rinse under cold water. Dry lasagna on paper towels.
9.Preheat oven to 375°F.
10.In medium bowl, combine cottage cheese, egg, remaining parsley and salt. Mix well.
11.In bottom of 9” x 13” glass baking dish, spoon 1-1/2 cups of red sauce. Layer with 4 lasagna, lengthwise, overlapping, to cover.
12.Spread with 1/2 of the cottage cheese mixture; top with 1/3 of the mozzarella.
13.Spoon 1-1/2 cups of red sauce over cheese. Repeat layering of noodles, cottage cheese, mozzarella. Top with final layer of noodles, remaining red sauce and mozzarella. Sprinkle 1/2 cup Parmesan cheese.
14.Cover with foil, tucking around edges.
15.Bake 25 minutes covered. Remove foil and bake additional 25 minutes longer (or until bubbly).