Lasagna

Ingredients: 

Pan size: 13 inch by 9 inch (Serves 6)

1 1/2 pounds (About 600g) ground beef

1 pound (about 450g) hot breakfast sausage

2 cloves minced garlic.

2 cans of whole tomatoes (14.05oz each)

2 cans of tomato paste (6oz each) 

2 tablespoons of dried parsley flakes

2 tablespoons dried basil

1 tsp salt

Lasagna noodles (8 stripes) 

To boil lasagna:

1 tsp salt
1 tbs olive oil 

3 cups cottage cheese

2 beaten eggs

1/2 cup Kraft Parmesan Cheese (More for topping off dish)

2 tbs dried parsley

24 slices Mozzarella cheese (If thin slices, if not, 12 will do)

Method:

1. Combine ground beef, hot breakfast sausage, and minced garlic. Cook until brown.

2.  Add whole tomatoes, tomato paste, 2 tbs dried parsley flakes, 2 tbs dried basil And 1 tsp salt. Mix thoroughly, and simmer 45 mins, uncovered. Stirring occasionally.

3. While simmer, boil lasagna noodles with salt and olive oil added to water.

4. Mix cottage cheese with beaten eggs in a bowl. Then add Parmesan cheese, 2 tbs parsley and 1 tsp salt. Mix together well.

5. Assemble line begins. Lay 4 cooked lasagna at the bottom (overlapping), followed by cottage cheese mixture, double slices of mozzarella cheese and then half of the meat mixture. Repeat. 

6. Final layer should be finished off with meat mixture. And sprinkle off with desired amount of Parmesan cheese. 

7. Bring into oven of 350F (180C), for about 20 to 30 mins, until hot and bubbly.

8. Allow it to set for about 10 mins before serving. 

Optional - I topped mine off with bechamel sauce.  

4 tablespoons butter

4 tablespoons flour

2 cups milk

salt and pepper 

Method: Melt butter in saucepan. Add flour, stirring with whisk until blended. Slowly add milk, stirring briskly with whisk. Add salt and pepper to taste. Stir until thick and smooth. Lower heat, cook, stirring occasionally, about 5 minutes.  

I also topped off with brocolli for the kids' greeny intake.