serving size: 8


3/4 Pound Ground Beef
1 Pound Sweet Italian Sausage -- Chopped
1/2 Cup Onion -- Chopped
2 Each Garlic Cloves, Crushed
2 Tablespoons Sugar
1/4 Teaspoon Pepper
1/2 Tablespoon Salt
2 Teaspoons Basil Leaves, crushed
1/2 Teaspoon Fennel Seed
1/2 Cup Chopped Parsley
4 Cups Diced Tomatoes, Undrained
12 Ounces Tomato Paste
1 Tablespoon Salt
12 Each Lasagna Noodles
16 Ounces Cottage Cheese
1 Each Egg -- Beaten
1/2 Teaspoon Salt
3/4 Pound Mozzarella Cheese, -- Grated
3 Ounces Parmesan Cheese -- Grated


Remove sausage meat from outer casings and chop up the sausage. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours) In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender. Drain and rinse under cold water. Dry lasagna on foil or wax paper. Blot dry with paper towels. Preheat oven to 375 degrees. In medium sized bowl, combine cottage cheese, egg, remaining parsley and salt; mix well. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. Spread with half of the cottage cheese mixture; top with one-third of mozzarella. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. Cover with foil and tuck it around the edges of the baking dish. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. Cool for 15 minutes prior to serving.


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