Alice's Meat or Vegetable Lasagna
 
 
Alice's Meat Lasagna
Recipe By:
Ingredients
  • 3 large onions, chopped
  • 3 T. minced garlic
  • Olive oil
  • 6-8 lbs. ground lean meat (can be a mixture of beef and pork)
  • 2 T. dried oregano
  • 2 T. dried basil
  • 2 bay leaves
  • 1-2 c. sugar
  • 3-4 large jars Prego Tomato Sauce (I just use the plain, but you can use your favorite type)
  • Salt, black pepper, garlic powder to taste
  • 4 (15-oz.) cartons of ricotta
  • 4 (16-oz.) cartons of small curd cottage cheese
  • 5 (2 c. size) bags of Sargenta Italian bend of cheeses, shredded
  • 5 (2 c. size) bags of Mozzarella cheese, shredded
  • 2 c. fresh grated parmesan cheese
  • 2 c. fresh grated Romano cheese
  • 3-4 packages of lasagna noodles
Instructions
  1. In large pot, take the ground meat and break apart and brown. If you let this come to room temperature, it breaks apart more easily.
  2. As meat is browning, add chopped onions and garlic. Drain off any excess liquid.
  3. Add salt, black pepper, garlic powder, basil, oregano and bay leaves. Mix well.
  4. Add the tomato sauce and sugar. Add some water to loosen it up a bit and let simmer for about 1 hour. Taste for seasoning. ****If you have made marinara sauce, go ahead and use it and add the ground beef to it.
  5. Boil noodles in salted water with a little olive oil in it to keep them from sticking. Undercook noodles. Drain and rinse with cold water. Try to keep noodles separate.
  6. Mix the cottage cheese, ricotta, shredded Italian blend and Mozzarella cheeses. Mix the parmesan and romano cheese.
  7. Layering Process: (You can make 11x9” or 8x8” pans.)
  8. Layer 1-Always put a little sauce in bottom of pan first, to keep from sticking. Put a layer of noodles.
  9. Layer 2-Meat/Tomato Sauce
  10. Layer 3-Cottage Cheese mixture
  11. Layer 4-Parmesan cheese mixture
  12. Repeat layering. Top layer should be noodles with a little sauce on top and sprinkled with parmesan cheese mixture.
  13. - Cover and freeze. Or cover and bake at 400 for first 20 minutes. Uncover, reduce heat to 350 and heat until bubbly. Do not burn top. Let set 10 minutes before cutting.
Notes
Can also be frozen after baking. You can cut into individual servings and freeze.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/alices-meat-or-vegetable-lasagna/