Cameron Family Cookbook: Sandy Cameron, Miles City, Montana
Lasagna is one of those comfort foods that just about everyone loves – the gooey cheese with just the right amount of caramelized crunch around the edges, the sweet and tangy tomato sauce, the subtle spice of the meat and the herbaceous notes from the cottage cheese mixture. Dang! It really is the best.
Sandy’s recipe is no exception. This one makes two 9×13 pans, so you’ll have plenty for a party (or for leftovers). This one is definitely going to be a new staple!
- 3 lbs. ground beef
- 1 lb. ground fresh pork
- 2 c. Chopped onion
- 2 cloves garlic, minced
- 2 cans (1 lb. 12 oz. each) tomatoes
- 2 cans (15 oz. each) tomato sauce
- 3 T. Parsley flakes
- 3 T. Sugar
- 2 t. Salt
- 2 t. Crushed basil
- 2 cartons creamed cottage cheese
- 1 c. Grated parmesan cheese
- 2 t. Parsley flakes
- 2 t. Salt
- 2 t. Crushed oregano
- 16 oz. lasagna noodles, cooked and well drained
- 1 1/2 lbs mozzarella cheese, shredded
- 1 c. Graded parmesan cheese
Cook and stir beef, pork, onion and garlic in heavy sauce pot or roaster until meat is browned and onion is tender. Drain off fat. Add tomatoes and break up with fork. Stir in tomato sauce, 3 T parsley flakes, sugar 2 t. Salt and basil; simmer uncovered for 1 hour or until mixture is thick as a good spaghetti sauce. Heat oven to 350*F. Mix cottage cheese, 1 c. Parmesan cheese, 2 T. Parsley flakes, 2 t. Salt and oregano. In two 9×13 pans, layer half each of drained noodles, sauce, mozzarella cheese and cottage cheese mixture. Repeat, reserving enough sauce for thin top layer. Spread sauce over top; sprinkle with 1 c. Parmesan cheese. Bake uncovered for 45 minutes. Let stand 15 minutes after removing from oven. Makes 24 servings.
Can be refrigerated for a later cooking time. Allow additional baking time if refrigerated.