Lasagna Recipe

For the Ragu:

Heat the olive oil in a deep pot over medium-high heat to warm the oil.

Add the carrots & celery and sautA for approx.

5 minutes.

Add onions, garlic & red pepper flakes & sautA another 5 minutes.

Remove casings from the sausage, add sausage & ground beef to sautA mixture.

Cook until lightly browned.

Drain the fat/oil from the mixture.

Replace over heat & add the tomatoes.

Heat on high until mixture boils.

Then, reduce heat to low to simmer the mixture; cook uncovered, stirring occasionally for approx.

2 hours.

Mixture should be reduced to a thick mixture (not watery).

Season to taste with salt & pepper.

For the Cheese Mixture:

Boil water in a large pot with salt.

Add spinach and basil.

Cook 1 to 2 min.

Remove and put into an ice bath to stop cooking, remove from water and drain well ( squezze out as much water as possible ) chop and Mix with 12 oz.

of parmesan, 12 oz.

Mozzarella & 12 oz.

Cottage Cheese & add egg.

Season to taste with salt & pepper.

For the Noodles:

Boil water in a large pot with salt.

Add noodles.

Cook until al dente.

Remove from water.

To keep the noodles from sticking together, brush lightly with olive oil.

Assembly:

Preheat oven to 400 degrees.

Prepare a 13x9 rectangular pan with cooking spray.

Spread A 1/2 Cup of Ragu mixture in the pan for the first layer.

Arrange a single layer of noodles on top.

Spread A 1/2 Cup of the Cheese Mixture on top of the noodles.

Repeat layering with the Ragu, noodles & cheese.

Arrange a final layer of noodles on top, spread a thin layer of red sauce on top.

Sprinkle parmesan cheese on top.

Bake until bubbly & top is golden brown.

Approximately 40 minutes.

Let stand for up to 10 minutes before serving.