This is the best, easy lasagna recipe I have ever used. I have made it for my family for as long as I can remember. You can substitute cottage cheese for ricotta cheese if you have some picky eaters like I have. The hot sauce gives it a little "kick"! Don't we all need a little "kick" now and then?
Preheat oven to 350.
1 lb. lean ground beef ½-1 lb ground pork (depending on how meaty you want your sauce)
Brown and drain then add:
1 26 oz. can Hunt’s Four Cheese tomato sauce 1 4 oz. can tomato paste ½ t. Italian Seasoning 2 t. sugar 1/8 c. hot sauce (such as El Pato or Trappey’s) garlic salt to taste (make sure you don’t get it too salty)
While simmering the above, in another bowl mix:
1 30 oz. container ricotta cheese (or you may use cottage cheese) 2 slightly beaten eggs ½ c. freshly grated Parmesan cheese 1 T. fresh or dried parsley ½ t. garlic salt ½ t. pepper
Mix and set aside
1 lb mozzarella cheese
Boil 8 lasagna noodles until al dente. Drain. In a 9x13 baking dish, place a small amount of tomato meat sauce and spread evenly. Lay 4 of the cooked lasagna noodles side by side. Spread ½ of the ricotta cheese mixture over noodles. Layer ½ tomato, meat mixture, then layer ½ of the grated cheese. Repeat and bake uncovered for 30-40 minutes until cheese is bubbly. May be covered and refrigerated for up to 3 days before baking. If lasagna has been refrigerated, take out of refrigerator and let set at room temperature for approx. 15 minutes before baking. Let sit for approx. 15 minutes before cutting into squares and serving