1 pound ground Italian sausage
1 pound ground beef
3 cups crushed tomatoes (or 24-oz. jar of marinara or pasta sauce)
6 ounces tomato paste
1 tablespoon dried parsley flakes
¼ teaspoon garlic powder
Sugar to taste
1 box of lasagna noodles (can be parboiled)
3 cups small curd cottage cheese
2 eggs, beaten
½ teaspoon salt
2 tablespoons dried parsley flakes
½ cup grated Parmesan cheese
1½ pounds shredded mozzarella cheese
1 pound ground Italian sausage
1 pound ground beef
3 cups crushed tomatoes (or 24-oz. jar of marinara or pasta sauce)
6 ounces tomato paste
1 tablespoon dried parsley flakes
¼ teaspoon garlic powder
Sugar to taste
1 box of lasagna noodles (can be parboiled)
3 cups small curd cottage cheese
2 eggs, beaten
½ teaspoon salt
2 tablespoons dried parsley flakes
½ cup grated Parmesan cheese
1½ pounds shredded mozzarella cheese
BEFORE YOU START
If desired, the noodles can be parboiled in a stockpot. Boil until cooked halfway, then rinse under cool water to stop the cooking process. Lay them in a 9x13 inch pan and cover them with water until needed in the recipe.
PREPARATION
- In a large pan or pot on the stove, brown the ground meats and drain off the fat.
- Return the browned meats to the pan and add crushed tomatoes, tomato paste, parsley flakes, garlic powder, and sugar to taste. Simmer for 15-20 minutes.
- While sauce is simmering, combine the eggs, cottage cheese, salt, parsley flakes, Parmesan cheese, and half the mozzarella cheese in a mixing bowl.
- Stir to combine.
- Grease a 9x13 inch pan with cooking spray.
- Spread a small amount of sauce onto the bottom of the pan, about ½ cup.
- Layer the noodles in a double layer on the bottom of the pan.
- Spread 1⁄3 of the cottage cheese mixture on top of the noodles.
- Spread evenly to cover the noodles as much as possible.
- Top with 1⁄3 of the meat sauce.
- Add a single layer of noodles and repeat.
- Repeat the process a third time, ending with the meat sauce as the last layer.
- Sprinkle the remaining mozzarella cheese evenly over the top.
- Place the lasagna in the Wolf Convection Steam Oven on rack position 2.
- Turn the oven on by selecting the Convection Humid Mode set to 355°F.
- Place the tip of the probe in the center of the lasagna, taking care to fully cover the metal shaft of the probe.
- Plug the probe into the oven and set the alert temperature to 170°F.
- Bake until the alert temperature is reached.
BEFORE YOU START
If desired, the noodles can be parboiled in a stockpot. Boil until cooked halfway, then rinse under cool water to stop the cooking process. Lay them in a 9x13 inch pan and cover them with water until needed in the recipe.
PREPARATION
- In a large pan or pot on the stove, brown the ground meats and drain off the fat.
- Return the browned meats to the pan and add crushed tomatoes, tomato paste, parsley flakes, garlic powder, and sugar to taste. Simmer for 15-20 minutes.
- While sauce is simmering, combine the eggs, cottage cheese, salt, parsley flakes, Parmesan cheese, and half the mozzarella cheese in a mixing bowl.
- Stir to combine.
- Grease a 9x13 inch pan with cooking spray.
- Spread a small amount of sauce onto the bottom of the pan, about ½ cup.
- Layer the noodles in a double layer on the bottom of the pan.
- Spread 1⁄3 of the cottage cheese mixture on top of the noodles.
- Spread evenly to cover the noodles as much as possible.
- Top with 1⁄3 of the meat sauce.
- Add a single layer of noodles and repeat.
- Repeat the process a third time, ending with the meat sauce as the last layer.
- Sprinkle the remaining mozzarella cheese evenly over the top.
- Place the lasagna in the Wolf Convection Steam Oven on rack position 2.
- Turn the oven on by selecting the Convection Humid Mode set to 355°F.
- Place the tip of the probe in the center of the lasagna, taking care to fully cover the metal shaft of the probe.
- Plug the probe into the oven and set the alert temperature to 170°F.
- Bake until the alert temperature is reached.
1 pound ground Italian sausage
1 pound ground beef
3 cups crushed tomatoes (or 24-oz. jar of marinara or pasta sauce)
6 ounces tomato paste
1 tablespoon dried parsley flakes
¼ teaspoon garlic powder
Sugar to taste
1 box of lasagna noodles (can be parboiled)
3 cups small curd cottage cheese
2 eggs, beaten
½ teaspoon salt
2 tablespoons dried parsley flakes
½ cup grated Parmesan cheese
1½ pounds shredded mozzarella cheese
BEFORE YOU START
If desired, the noodles can be parboiled in a stockpot. Boil until cooked halfway, then rinse under cool water to stop the cooking process. Lay them in a 9x13 inch pan and cover them with water until needed in the recipe.
PREPARATION
- In a large pan or pot on the stove, brown the ground meats and drain off the fat.
- Return the browned meats to the pan and add crushed tomatoes, tomato paste, parsley flakes, garlic powder, and sugar to taste. Simmer for 15-20 minutes.
- While sauce is simmering, combine the eggs, cottage cheese, salt, parsley flakes, Parmesan cheese, and half the mozzarella cheese in a mixing bowl.
- Stir to combine.
- Grease a 9x13 inch pan with cooking spray.
- Spread a small amount of sauce onto the bottom of the pan, about ½ cup.
- Layer the noodles in a double layer on the bottom of the pan.
- Spread 1⁄3 of the cottage cheese mixture on top of the noodles.
- Spread evenly to cover the noodles as much as possible.
- Top with 1⁄3 of the meat sauce.
- Add a single layer of noodles and repeat.
- Repeat the process a third time, ending with the meat sauce as the last layer.
- Sprinkle the remaining mozzarella cheese evenly over the top.
- Place the lasagna in the Wolf Convection Steam Oven on rack position 2.
- Turn the oven on by selecting the Convection Humid Mode set to 355°F.
- Place the tip of the probe in the center of the lasagna, taking care to fully cover the metal shaft of the probe.
- Plug the probe into the oven and set the alert temperature to 170°F.
- Bake until the alert temperature is reached.
