LASAGNA

This looks daunting, but it is really easy. It is worth the prep time and freezes nicely. I sometimes make my own sauce and sometimes use 5 TBSP dried parsley in place of the fresh. For best results use good quality sausage and lean ground beef.

2 boxes lasagna noodles
1 pound ground beef
1 pound ground hot sausage
1 large onion, chopped
1 bell pepper, chopped
2 tbsp olive oil
2 large (16 oz each) cartons ricotta cheese
1 large (16 oz) carton small curd cottage cheese
1 cup shredded mozzarella cheese, divided
1/4 cup shredded pepper jack or cheddar cheese
4 eggs, beaten
1 bunch fresh parsley, chopped
3 jars spaghetti sauce

Heat oven to 350.

In a large pasta pot, bring water to a boil and add pasta. Cook till noodles are al dente.

Meanwhile, in a large skillet saute beef, sausage, onion, and bell pepper, in oil. Drain off excess fat.

In a large bowl mix cheeses (using 1/2 cup of mozzarella), eggs and parsley.

In a large baking dish, or two medium ones, spread a small amount of sauce in bottom. Place 1 layer of noodles, then 1 layer of meat, 1 layer of sauce and 1 layer of cheese mixture. Repeat until pan is 3/4 full.

Cover and bake 45 minutes to 1 hour.

Top with remaining 1/2 cup mozzarella and place back in oven 5 minutes or until cheese is melted.