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Feature Recipes

Yield:  8 Servings

1 (16 ounce) package lasagna noodles
1/2 pound ground pork
1/2 pound lean ground beef
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
1/2 teaspoon dried oregano
1/2 cup minced onion
1/8 teaspoon white sugar
1 1/2 teaspoons dried basil
1 teaspoon salt
1 pound small curd cottage cheese
3 eggs
3/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1 pound shredded mozzarella


Preheat oven to 375 degrees F (190 degrees C).  Bring a large pot of lightly salted water to a boil.  Add noodles and cook for 8 to 10 minutes or until al dente; drin and set aside.  Place pork and beef in a large, deep skillet.  Cook over medium high heat until evenly brown.  Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt.  Simmer over medium-low heat for 30 minutes, stirring occasionally.  In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.  In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.  Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes.  Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.