Louise'S Lasagna

Name: Louise'S Lasagna
Ingredients: 3/4 pound ground beef; 1/2 pound salami, chopped; 1/2 pound pepperoni sausage, chopped; 1 onion, minced; 2 (14.5 ounce) cans stewed tomatoes; 16 ounces tomato sauce; 6 ounces tomato paste; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 9 lasagna noodles; 4 cups shredded mozzarella cheese; 2 cups cottage cheese; 9 slices white American cheese; grated Parmesan cheese

16 ingredients

6 steps

Ingredients

3/4 pound ground beef
1/2 pound salami, chopped
1/2 pound pepperoni sausage, chopped
1 onion, minced
2 (14.5 ounce) cans stewed tomatoes
16 ounces tomato sauce
6 ounces tomato paste
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
9 lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
9 slices white American cheese
grated Parmesan cheese

Directions

1

Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
2

Cook mixture in slow cooker on Low for 2 hours.
3

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
4

Preheat oven to 350 degrees F (175 degrees C).
5

Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
6

Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

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