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1
In large pot, brown pork.
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2
and ground beef.
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3
When browned remove beef to drain fat
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4
While meat is in colander to drain fat, add diced onion to pot-let them sweat on high heat for about 6 minutes.
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5
Add meat back to pan
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6
Add 3 garlic cloves minced, let it combine and heat for about two or three minutes.
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7
Add can of tomato paste, and can of crushed tomatoes.
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8
Add fennel, oregano, salt and pepper.
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9
Drop in basil leaves.
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10
Stir, simmer in low heat and cover for an hour
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11
While sauce is simmering, start on cheese mixture: combine ricotta, eggs, 1/4 cup of the shredded mozzarella , cottage cheese and some finely diced parsley.
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12
Add salt and pepper to taste
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13
Before you put anything in 9 x 13 baking dish-coat lightly with olive oil...then add a layer of meat sauce to bottom of the baking dish.
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14
Add no boil noodles.
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15
Add layer of ricotta cheese.
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16
Add slices of mozzarella , enough to cover the layer before it.
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17
Add another layer of meat sauce.
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18
Add another layer of noodles.
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19
Add another layer of ricotta.
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20
Add one last layer or noodles.
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21
Add all remaining meat sauce.
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22
Cover with what's left of mozzarella slices and shredded mozzarella.
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23
Add a sprinkling of olive oil over the top
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24
Cover with foil and place in fridge over night, or 6 hours before baking
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25
When ready to bake, set oven at 375 and cover lasagna loosely with foil
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26
Bake for 30 mins.
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27
Then, remove foil and bake for 10 mins.
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28
Set broiler on high for 5 minutes
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29
Remove lasagna from oven and let stand for at least 10 mins before slicing.
