The best lasagna

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Saute diced onion in olive oil. Cook until onions are clear. Add 1 can stewed tomatoes, half of the sugar and bay leaves and sauté for 10 minutes. Place in blender two cans stewed tomatoes, other half of sugar, oregano, basil, garlic powder, and tomato paste. Fold into tomato sauce. Blend thoroughly. Whisk in water and simmer for 30 minutes. Brown ground beef and sausage with onion salt and pepper. Fold in cream cheese until melted and combine with tomato sauce.

Step 2

Preheat oven to 375°. In a large stock pot combine water, oil and salt and cook lasagna noodles al dente. Using an extra deep 9 x 13 pan, spread Italian Lasagna Sauce evenly on bottom of the pan. Place three or four lasagna noodles on sauce. Using teaspoons, alternate heaping spoonfuls of ricotta cheese and cottage cheese. Place every 2-3-inches apart. Top with Italian Lasagna Sauce and 1 c. of mozzarella cheese. Cover with another layer of noodles and repeat steps. Finish with sauce and mozzarella cheese. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Top with fresh minced green onions.