I put this recipe on Garfield’s Web page when it started. I get lots of nice
compliments from Garfields’s fans everywhere. If using canned tomatoes, be
sure to drain them well.
- 1 lb. ground beef
- 1/2 lb. ground sausage
- 1 medium onion diced
- 1 clove garlic
- 2 Tablespoons chopped fresh parsley (or 1 Tablespoon dried)
- 2 Tablespoons chopped fresh basil (or 1 Tablespoon dried)
- 6 Roma tomatoes diced (1 16 oz. can, un drained)
- 2 6 oz. cans tomato paste
- 3 eggs beaten
- 2 12 oz. cottage cheese or ricotta cheese (drained well)
- 1 cup grated Parmesan cheese
- 1-2 lbs. shredded mozzarella cheese
- 1/2 lb. (16 oz. box) lasagna noodles
- 1 Tablespoon pepper
Add garlic, spices, tomatoes, and tomato paste. Simmer 15 minutes or until
thick, stirring occasionally. Cook lasagna noodles according to package
directions. Drain well. Combine eggs, cottage or ricotta cheese, pepper,
and Parmesan cheese; mix well. Spread about 1/2 cup meat sauce in a greased
13 x 9 x 2 baking dish (cake pan), layer half each of noodles, cottage
cheese mixture, mozzarella cheese, and meat sauce. Repeat layers, ending
with meat sauce. (Save enough mozzarella cheese for top layer). Cover and
bake at 350* for 30 minutes. Uncover and add the mozzarella cheese. Bake
10 minutes to melt cheese. Let stand 10 minutes before cutting.
Grocery List
- 1 lb. ground beef
- 1/2 lb. ground sausage
- 1 medium onion
- 1 clove garlic
- 2 Tablespoons fresh parsley (or 1 Tablespoon dried)
- 2 Tablespoons fresh basil (or 1 Tablespoon dried)
- 6 Roma tomatoes or 1 16 oz. can Italian chopped tomatoes
- 3 eggs
- 2 12 oz. containers cottage cheese or ricotta cheese
- 1 cup grated Parmesan cheese
- 2 16 oz. bags shredded mozzarella cheese
- 1 16 oz. box lasagna noodles
- black pepper
**When cutting the lasagna, try cutting the top layer with a pair of scissors to get the size pieces that you like.
