Lasagna
1 lb sweet Italina sausage
3/4 olb ground beef
1/2 cup onion
2 cloves garlic
1 cup spinach
3/4 cup fresh mushrooms
28 oz crushed tomatoes
2 - 6 oz cans tomato paste
2 - 6.5 lbs tomato sauce
1/2 cup water
2 tbsp sugar
1 1/2 tbsp balsamic vinegar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 tbsp salt
1/4 tsp black pepper
4 tbsp fresh parsley
16 oz cottage cheese
1 egg
1/2 tsp salt
1 lb mozzarella cheese
3/4 cup parmesan cheese
lasagna noodles (oven ready)
Cook sausage, beef, onion, and garlic. Stir in crushed tomatoes, tomato paste, tomato sauce and water and balsamic vinegar. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tbsp salt, pepper and 2 tbsp parsley. Add spinach and mushrooms. Simmer covered for about 1 1/2 hours, stirring occasionally.
Mix cottage cheese with egg, remaining parsley and 1/2 tsp salt.
Assemble:
1 1/2 cup meat sauce on bottom of 9x13 pan. Arrange noodles over meat sauce. Spread with cottage cheese mixture. Top with third of mozza cheese. Spoon 1 1/2 cup meat sauce over mozza and sprinkle with parmesan cheese (1/4 cup). Repeat and top with remaining cheeses.
Cover with foil; to prevent sticking spray foil with cooking spray. Bake for 25 miutes @ 375F. Remove foil and bake for another 25 minutes.
