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Spaghetti red

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Ingredients/Components

sugar - 1 tsp
pkg - 1 oz
salt - 1 tsp
clove garlic, minced - 1 item
grated Parmesan cheese - 1/2 c
chopped onion - 3/4 c
chili powder - 1/2 tsp
parsley flakes - 2 Tbsp
can tomato sauce - 1 oz
ground beef - 1/2 lb
cheese - 1 item
basil leaves - 1 tsp
onion - 1 item
can tomatoes - 1 lb
pinch of red pepper - 1 item
box spaghetti - 1/2 item
oregano leaves - 1 tsp
ground lean pork - 6 oz
small can tomatoes - 1 item
pinch of salt and pepper - 1 item
two 12-oz - 3 c

How to make spaghetti red:

Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat. Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes, sugar, 1 teaspoon salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.

Heat oven to 350°. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and oregano. Reserve 1/2 cup meat sauce for thin top layer. In ungreased 13 x 9 x 2-inch baking pan, layer 1/4 each of the noodles, remaining meat sauce, Mozzarella cheese and cottage cheese mixture. Repeat 3 times. Spread reserved meat sauce over top. Sprinkle with 1/2 cup Parmesan cheese. (If desired, lasagne can be covered and refrigerated several hours at this point.)

Bake uncovered 45 minutes. (Allow an additional 10 to 15 minutes if lasagne has been refrigerated.)

Recipe categories: Vegetables, Main dish, Tomato.

Rating:

3.8

Average rating: 3.8, total votes: 5

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sugar, half and half, milk, salt, flour, cream, soft bread crumbs, salt to taste