BASIC BEEFY LASAGNA
Bring a large pot of water to a boil.
In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain about a quarter or so of the liquid in the pan. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat sauce mixture over the top.
Repeat, ending with meat sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
CHICKEN & SPINACH WHITE LASAGNA
This white Lasagna recipe uses Lasagna Noodles that you need to boil before assembling,
which some people prefer.
Change this up by adding shrimp instead of chicken or add an *extra 1/2 Tsp of Chilli Flakes to spice it up.
WHAT IS SAGE?
Sage is an herb that has been around for thousands of years and which was not only used in cooking but also as a popular medicine.
In fact, the word sage derives from the Latin "salvare", which means to heal or to save.
Sage has long been cultivated in southern and Eastern Europe, around the Mediterranean and in Asia Minor and is widely used in Greek, Italian and Middle Eastern cuisine.
Sage has a strong, woody flavor and is particularly popular served with poultry, pork and other meat dishes.
Béchamel sauce, also known as white sauce, is made with a roux of butter and flour cooked in milk.
It is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine,
Lasagna for example.
Bechamel is also used as the base for several
other sauces, such as Mornay sauce, which is Béchamel with cheese.
Basic Bechamel Sauce is made
with 1 tablespoon each of butter and
plain flour to 1 cup of milk.
SPINACH RICOTTA LASAGNA
LEARN TO MAKE SPINACH LASAGNA WITH THIS STARTCOOKING.COM VIDEO
MUSHROOM & SAGE LASAGNA