Easiest Way to Prepare Quick Traditional Lasagna

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The ingredients needed to make Traditional Lasagna:

1. Take Meat sauce
2. Get 1 lb ground beef
3. Prepare 3/4 lb bulk pork sausage (I used garlic bulk sausage)
4. Prepare 3 can tomato sauce (8 oz EACH)
5. Take 3 can tomato paste (6oz EACH)
6. Take 2 clove garlic, minced
7. Make ready 2 tsp sugar
8. Get 1 tsp salt
9. Take 1 tsp Italian seasoning
10. Get 1/2 tsp pepper
11. Take Cheese mixture
12. Prepare 3 eggs
13. Get 3 tbsp minced fresh parsley (I used 1 tbl spoon dried)
14. Make ready 3 cup small-curd cottage cheese/ 24 oz. (This is where I changed it up a bit, I used 16 oz of cottage cheese, and 15 oz of ricotta.)
15. Prepare 1 packages ricotta cheese / 8oz. (As stated above, I used 15 oz of ricotta)
16. Prepare 1/2 cup grated parmesan cheese
17. Get Layers
18. Get 9 Lasagna noodles, cooked and drained (I always make a few extra, just in case some break while cooking)
19. Take 6 slice provolone cheese
20. Make ready 3 cup shredded mozzarella cheese

Steps to make Traditional Lasagna:

1. In a large skillet, cook beef and pork over medium heat until no longer pink, drain.
2. Boil salted water, add noodles, cook till aldente, turn off heat, keep in pot until assembling
3. Add tomato sauce, tomato paste, garlic, sugar, salt, Italian seasoning, and pepper. Bring to a boil.
4. Reduce heat, simmer, uncovered for 1 hour, stirring occasionally. (This thickened up for me in no more then 30 minutes, so be sure to watch it! )
5. Now preheat oven to 375°F
6. In a large bowl, combine eggs, parsley, cottage cheese, ricotta cheese and parmesan cheese.
7. Spread 1 cup of meat sauce in an UNgreased 13x9x2 inch baking dish.
8. Layer with 3 noodles, provolone cheese, 2 cups of cheese mixture, 1 cup of shredded mozzarella cheese.
9. Layer 3 noodles, 2 cups of meat sauce, remaining cheese mixture, and 1 cup mozzarella cheese.
10. Top with the 3 remaining noodles, meat sauce, and mozzarella cheese. (Dish will be full!)
11. Cover with tin foil (I lightly spray the "touching side" with Pam so the cheese doesn't stick to the foil when removed)
12. Bake at 375°F for 50 minutes. Uncover, and bake 20 minutes longer, or until heated through. Let stand for 15 minutes (I always wait about 30 minutes, just to insure all the layers won't spill out when cut)

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