Hope everyone is having a great day. We are definitely into the “comfort food” weather 
pattern. The sun is shining, and that makes it better; however, I miss the warm weather already. When I am cold I cook meals that will “stick to your bones”. The Butcher doesn’t like too many noodles in his lasagna. This recipe is perfect. In the entire pan there are only 6 lasagna noodles. This is a favorite of ours. I hope you will enjoy it as well.
Lasagna
Group 1
1 lb. extra lean ground beef 1 Tbsp. basil flakes
1 lb. ground pork 28 oz. can of tomato puree
1 clove minced garlic 16 oz. can of tomato paste
1 Tbsp. parsley flakes 6 large lasagna noodles
Group 2 (filling)
12 oz. cottage cheese 2 Tbsp. parsley flakes
15 oz. of Ricotta cheese 8 oz. grated Parmesan cheese
2 beaten eggs 16 oz. grated Mozzarella cheese
Cook lasagna noodles according to package directions, run under cold water to cool and 
set aside.
Brown beef and ground pork, cook until done. Drain off fat; add the rest of the ingredients from group 1 and simmer.
With the exception of the Mozzarella cheese, mix all of the ingredients in Group 2. Take a 9 X 13 inch dish and spray with Mazola no stick. Put 3 
noodles in the bottom of the dish, spread half of Group 2 (cheese mixture) on the noodles. Put 8 oz. of Mozzarella cheese on top of the cheese mixture and top with half of Group 1 (tomato and meat mixture). Repeat in the same order. Place in an oven preheated to 350 degrees and cook for 45 to 50 minutes. The Mozzarella should be bubbling through when it’s done.
You can make this up a day ahead and store in your refrigerator. Leftovers freeze great and make a wonderful lunch on a cold, dreary day.
Have a great day, and stay warm. Until next time…From our Butcher Block to your Table.