Lasagna

• 1 lb lean ground sirloin 90/2

• 1 lb sweet italian sausage

• 15 lasagna noodles, cooked according to package directions, cooled and laid out on parchment paper

• 1 c minced onion

• 3 cloves minced garlic

• 2/3 c chopped fresh basil

• 1/4 c chopped fresh parsley

• 28 oz San marzano Italian style crushed tomatoes

• 15 oz organic tomato sauce

• 2 (6 oz) italian style organic tomato paste

• 1/4 c Chianti wine

• 1/4 c water

• 1 t sea salt

• 1/4 t black pepper

• 2 Tb sugar

• 1 t italian seasoning

• 1/2 t fennel seeds

• 16 oz cottage cheese (or ricotta if you prefer. My mom makes hers with cottage cheese so this is how I pay homage to her)

• 1/8 t nutmeg

• 1 large egg

• 1/4 t sea salt

• 8 oz grated (about 2 cups) Parmesan cheese, take out 1/4 c set aside

• 3 (8 oz) packages sliced mozzarella

In a medium bowl beat egg with 1/4 t salt and 2 Tb parsley. Stir in cottage cheese, nutmeg and 1/4 c grated Parmesan. Cover and put in fridge til later.

In a super large nonstick stockpot brown beef and sausage. Once it’s about half done add onion and continue to cool until meat is brown.

Add garlic and saute one minute.

Drain grease.

Stir in crushed tomatoes, tomato sauce, tomato paste, wine, water, basil, 2 tb parsley, italian seasoning, 1 t salt, sugar, fennel seeds and Italian seasoning.

Cover and simmer medium low heat for 90 minutes stirring occasionally.

Preheat oven to 375.

In a 9×13 baker layer lasagna–

1. 2 c Meat sauce

2. 5 noodles

3. 12 slices mozzarella

4. 1/2 c Parmesan

5. 2 c Meat sauce

6. 5 noodles

7. Cottage cheese mixture

8. 1/2 c Parmesan

9. 2 c Meat sauce

10. 5 noodles

11. 12 slices mozzarella

12. 3/4 c Parmesan

Spray foil with pam and cover baker pam side down.

Bake 25 minutes.

Remove foil bake additional 25 minutes.

Cool for 10-15 min before eating.