Recipe of Today: Lasagna

• 1 pound ground beef
• 3/4 pound bulk pork sausage
• 3 cans (8 ounces each) tomato sauce
• 2 cans (6 ounces each) tomato paste
• 2 minced garlic cloves
• 2 tsps sugar
• 1 tsp Italian seasoning
• 1/2 to 1 tsp salt
• 1/4 to 1/2 tsp pepper
• 3 large eggs
• 3 tbsps minced fresh parsley
• 3 cups 4% cottage cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles, cooked and drained
• 6 slices BelGioioso Provolone Cheese
• 3 cups shredded mozzarella cheese

Instructions

• In a large skillet over medium heat, cook and mash beef and sausage until no longer pink. Add the next 7 ingredients (tomato sauce, tomato paste, garlic cloves, sugar, Italian seasoning, salt and pepper) one by one and bring to a boil. Reduce heat; simmer, uncovered for about 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper if needed.

• At the same time, in the mixing bowl of your Kitchenin KM50 Stand Mixer, lightly beat eggs. Then add parsley. Stir in cottage cheese, ricotta, and Parmesan cheese.

• Preheat oven to 375°F. Spread 1 cup the meat sauce in an ungreased 13*9 inch bakeware. Spread 3 noodles, provolone cheese, 2 cups cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cheese mixture, and 1 cup mozzarella. Top with remaining noodles, meat sauce, and mozzarella cheese until the dish is full.

• Cover the dish and bake in the oven for 50 minutes. Uncover and bake until heated through, for another 20 minutes. Let stand for 15 minutes before serving. Enjoy!