• To make the sauce- Place a heavy sauce pan on med/high heat and add Olive oil. Add the ground beef and garlic and brown. Add the tomato sauce. • Use the cans to measure ½ can of water and get any remaining tomato sauce (rinse the cans going back and forth) to the sauce. • Add all dry ingredients and stir well. Taste for seasoning and allow to cook for 1hour on a low simmer. Stir occasionally. • Cheese Mixture- In a glass bowl mix together the Ricotta and Cottage Cheese add parsley, salt and pepper. • To assemble the lasagna- Pre-heat oven to 350 degrees. In a heavy baking dish add tomato sauce to the bottom of the dish and spread evenly. • Then add noodles to cover the tomato sauce (about 6 dry lasagna sheets), then spread about ½ of the cheese mixture evenly over the noodles. • Sprinkle the cheese mixture evenly with the ½ of the shredded mozzarella, provolone, and grated parmesan cheese. • Repeat the layering with tomato sauce, noodles, cheese mixture and shredded cheese. • Spread a thin layer of tomato sauce over the top of the layers and sprinkle the remaining shredded cheese. • Bake for 45 minutes or until the noodles are completely cooked through. Allow to rest for 25 minutes before serving. • You can find all these ingredients at all your Foster’s Food Fair IGA stores  

Back /recipes/lasagna/