2.5 oz. Parmesan cheese, cut in 1/2-inch cubes (1/2 cup grated)
1 cup parsley sprigs
1 pound small curd cottage cheese
1 container (15 oz.) ricotta cheese
2 large eggs
12 lasagna noodles, uncooked
Using slicer/shredder disc, with slicing blade up, slice mozzarella and set aside.
Remove casings from sausage. In a large skillet or large, heavy saucepan over medium-high heat, cook and crumble sausage and ground beef.
Using S-blade, with processor running, drop garlic through food chute and mince. Stop processor. Add onion and celery. Pulse until chopped then add to skillet. Cook until onion is soft.
Place cooked meats and vegetables in large bowl. Add spaghetti sauce and tomato sauce. Stir to mix.
Using S-blade, process Parmesan cheese on HIGH until finely grated, about 20 seconds. Add parsley to the Parmesan and process until chopped. Add cottage cheese, ricotta, and eggs and process until blended.
In a 9x13-inch baking dish, layer meat sauce, noodles, cheese mixture, then mozzarella slices. Repeat layers. (Can be refrigerated at this time.)
Cover tightly with aluminum foil and bake at 350°F for 45 minutes. Remove foil and bake 15 to 30 minutes more.
Let stand 10 minutes before cutting to serve.
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