Traditional Lasagna

This recipe makes a 13x9" wheat lasagna and an 8" square pan gluten free lasagna. If you want just one giant lasagna you can use an extra deep 13x9" pan and fit all the toppings in there, just pick which type of noodle to use and do the 3 layers with an extra sauce layer on the bottom of the pan. Enjoy!

Ingredients

1 1/2 pounds ground beef

1 tsp fennel

1 tsp paprika

3 cans (8 oz each) tomato sauce (or 12 oz tomato paste in a 4 cup measure and fill water to 3 cup line)

2 cans (6 oz each) tomato paste 

2 cups broth

6 garlic cloves, minced 

1 Tbsp sugar 

2 tsp basil 

2 tsp oregano 

2 tsp salt 

1/4 teaspoon pepper 

3 eggs 

1 Tbsp dried parsley 

4 cups (32 ounces) cottage cheese or ricotta cheese

1/2 cup grated Parmesan cheese 

10 1/2 regular lasagna noodles dry

6 gf lasagna noodles dry

6 cups (12 ounces) shredded mozzarella cheese, divided  

1 1/2 cups water

Directions

1. Preheat oven to 375°F. In a large pot, cook beef over medium heat until no longer pink. Add the next eleven ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. 

2. In a bowl, combine the eggs, parsley, cottage cheese, and Parmesan. 

3. Spread 1 cup of meat sauce in an ungreased 13 x 9-in. baking dish. Layer with 3 1/2 noodles, 1 1/2 cups cottage cheese mixture, 1 cup mozzarella, 3 1/2 noodles, 2 cups meat sauce, 2 cups cottage cheese mixture and 1 cup mozzarella. Top with 3 1/2 regular noodles, 2 1/2 cups meat sauce and 2 cups mozzarella. 

4. Spread 1/2 cup of meat sauce in an 8" square pan. Layer with 2 gf noodles, 1/2 cup cottage cheese mixture and 1/2 cup mozzarella, 2 gf noodles, 1 cup meat sauce, 3/4 cup cottage cheese mixture and 1/2 cup mozzarella. Top with 2 gf noodles, 1 1/2 cup meat sauce and 1 cup mozzarella. 

5. Add 1 cup water on top of the 13x9" pan and 1/2 cup on top of the 8" square. Cover with greased aluminum foil and bake for 1 hour and 10 minutes, switching pans on racks halfway through so the bottom pan's noodles don't burn. Check to see if noodles are cooked by poking a fork into them. Uncover; bake 20 minutes longer. Let stand 15 minutes before cutting. Serves 12.

Prep time: 1 hr 15-30 min Cook time: 1 hour 30 min Total time: 3 hrs