½ pound dry lasagna noodles
½ pound Italian sausage
1 pound ground beef, extra lean
½ cup shopped onion
½ teaspoon salt
¾ teaspoon Italian seasoning
¼ teaspoon pepper
½ teaspoon anise seed
2 tablespoons tomato paste (hint: store remainder in a baggie in the freezer for next time!)
½ teaspoon oregano
1 28-ounce can crushed tomatoes
1 8-ounce can tomato sauce
1 pound cottage cheese
¾ pound Mozzarella cheese, grated
½ cup Parmesan cheese (divided)
Cook lasagna according to pkg directions and drain. Brown ground beef with onions. Drain, if necessary. Add spices, tomatoes, tomato paste, sauce and 2 tablespoons Parmesan cheese (this helps the sauce thicken). Simmer 20 minutes.
In a large casserole, layer the ingredients in 3 layers. Bake at 375 degrees for about 30 minutes (uncovered).
Salad and Garlic Bread:
Chowing down...out of the many pics I took that evening, most of them showed Adam's "finger-extension syndrome." Poor Adam. Must be tough to have to live life with that middle finger always sticking straight out. Har har.....
Again....with the Meatless Manicotti I made for his girlfriend, who is a vegetarian. Sigh...I guess all I can do is pray that someday, someone will discover a cure for his disfiguring ailment...