- Two 28 oz. cans of petite diced tomatoes
- 12 oz can of tomato paste
- 1 TBS sugar
- 1 TBS kosher salt
- 4 fresh garlic cloves, minced
- ¼ cup fresh basil chiffonade
- ¼ cup fresh oregano
- ¼ cup fresh thyme
- 1 tsp beef bouillon
- Two 8 oz bags of 5 blend Italian cheese
- 16 oz cottage cheese
- 16 oz ricotta cheese
- 1 egg
For the Sauce:
Let it simmer for 30 minutes. Meanwhile brown one pound of lean ground beef, adding 1 tsp salt and pepper and 1 minced yellow onion. Drain the grease and add to tomato sauce.
For the Lasagna:
Blend all ingredients until combined.
Boil 10 lasagna noodles in salted water until tender Layer lasagna: noodles, meat sauce, cheese mixture and repeat. Layer the top of lasagna with one log of 16 oz fresh mozzarella sliced. Bake uncovered for one hour at 350 degrees.
Garnish with ¼ cup of chopped fresh parsley and ½-cup shaved parmesan cheese. Let stand and set for 15 minutes and then enjoy!
Recipe courtesy of Lorie Zilles