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Laurel's Lasagna

By: MARBALET  
"When we moved to Georgia in 1973, our real estate agent, Laurel, worked hard trying to get our family into a house that was owned by a builder. We received a great price on it because the builder was bitter from a recent divorce.(He realized that she would be awarded half of the profit!) My parents got the house for a song. Laurel made this recipe for our family when the deal was closed. I make it for baby showers, church functions, and funerals. Everyone loves this recipe! Makes 2 pans of lasagna and freezes very well."

Rating: This weblink has been rated 7 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 224 people have saved this

 

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Original Recipe Yield 2 13x9 inch pans of lasagna
 

Ingredients

  • 1 (16 ounce) package lasagna noodles
  • 3 pounds lean ground beef
  • 3 pounds ground pork
  • 3 onions, chopped
  • 1 pound mushrooms, chopped
  • 4 cups chopped fresh tomato
  • 1 1/3 (6 ounce) cans tomato paste
  • 2 tablespoons dried oregano
  • 8 cloves crushed garlic
  • 2 teaspoons dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon white sugar
  • 2 bay leaves
  • salt to taste
  • ground black pepper to taste
  • 2 (16 ounce) packages cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 6 eggs
  • 3 pounds shredded mozzarella cheese
  • 16 ounces shredded Colby cheese

Directions

  1. In a large stock pot, cook the ground beef, ground pork, and chopped onions until browned. Drain grease well.
  2. Using the same stock pot, stir in the chopped mushrooms, whole tomatoes, tomato paste, oregano flakes, garlic cloves, bay leaves, dried basil, parsley flakes, salt and pepper to taste, and sugar. Simmer over low heat for one hour.
  3. In a large pot, cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, and drain well.
  4. In a separate bowl, combine cottage or ricotta cheese, eggs, and grated Parmesan cheese.
  5. Mix grated Colby and mozzarella cheeses together in a medium bowl.
  6. In each 13x9 inch casserole dish layer 1/2 cup meat sauce, then noodles, Parmesan-egg mixture, and grated Colby-mozzarella cheese. Repeat until all ingredients are used up.
  7. Bake in a preheated 375 degree F (190 degree C) oven for one hour and 45 minutes. Let stand 15 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 401 | Total Fat: 25.5g | Cholesterol: 118mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2002 by DOREENB 
This recipe takes a little more time to prepare, but it is well worth it!!!! My family LOVED... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2003 by mrsheard 
This is an excellent recipe. It makes quite a bit, so you can freeze it for those days that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2003 by MSALOHA 
Wonderful 'from scratch' lasagna. The sauce is very flavorful. My Italian fioncee loved it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2007 by BRYSTONMAMA 
Great taste but low rating because of the cost of the ingredients. MORE

 
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