Louise's Lasagna Tasty Recipes

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Louise's Lasagna

"My husband grew up with this recipe, and I happily adopted it. It is delicious!"

Ingredients :

• 3/4 pound ground beef
• 1/2 pound salami, chopped
• 1/2 pound pepperoni sausage, chopped
• 1 onion, minced
• 2 (14.5 ounce) cans stewed tomatoes
• 16 ounces tomato sauce
• 6 ounces tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 9 lasagna noodles
• 4 cups shredded mozzarella cheese
• 2 cups cottage cheese
• 9 slices white American cheese
• grated Parmesan cheese

Instructions :

Prep : 30M	Cook : 12M	Ready in : 3H25M

• Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
• Cook mixture in slow cooker on Low for 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
• Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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