TRADITIONAL LASAGNA

My family tasted this rich lasagna at a friend’s home on Christmas Eve, and it became our holiday tradition, too. My sister’s Italian in-laws request it often.

—Lorri Foockle, Granville, IL

Prep: 30 min. + simmering Bake: 70 min. + standing Makes: 12 servings

• 1 lb. ground beef
• ¾ lb. bulk pork sausage
• 3 cans (8 oz. each) tomato sauce
• 2 cans (6 oz. each) tomato paste
• 2 garlic cloves, minced
• 2 tsp. sugar
• 1 tsp. Italian seasoning
• ½ to 1 tsp. salt
• ¼ to ½ tsp. pepper
• 3 large eggs
• 3 Tbsp. minced fresh parsley
• 3 cups 4% small-curd cottage cheese
• 1 carton (8 oz.) ricotta cheese
• ½ cup grated Parmesan cheese
• 9 lasagna noodles, cooked and drained
• 6 slices provolone cheese (about 6 oz.)
• 3 cups shredded part-skim mozzarella cheese, divided

1. In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.

2. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.

3. Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).

4. Cover; bake 50 minutes. Uncover; bake until heated through, 20 minutes. Let stand 15 minutes before cutting.

1 piece: 503 cal., 27g fat (13g sat. fat), 136mg chol., 1208mg sod., 30g carb. (9g sugars, 2g fiber), 36g pro.

TEST KITCHEN TIP

Want to add mushrooms or onions? Before adding any vegetable to your lasagna, it’s best to cook it first. Be sure to strain out any excess liquid from the cooking process. Not doing so might make your lasagna a bit watery.