Growing up, every time Dad would have his coworkers over for bridge night, Mom would make lasagna (this translates to about once a year). We would have about ten people over for dinner and cards and after dinner was served, Mom and I would go hide in my parents bedroom and watch movies. I once made the mistake of making this recipe for three people and ended up with leftovers for a month.
Brown in a large skillet:
1 kg ground beef
325 g ground pork
3 medium onions, chopped
2 cloves garlic, minced
Drain excess fat. Add:
1 kg canned tomatoes
800 g tomato sauce
Stir together, breaking up the tomatoes. Add:
60 ml dried parsley
60 ml sugar
10 ml salt
10 ml basil
Bring to a boil over medium heat, reduce heat, and simmer uncovered for an hour. Preheat oven to 175.
Blend together in a bowl:
1.5 kg cottage cheese
225 ml grated Parmesan cheese
30 ml dried parsley
15 ml salt
10 ml oregano
Grate:
750 g mozzarella cheese
Boil until al dente and then drain:
1 kg lasagna noodles
In two ungreased 22 cm x 32 cm pans, layer noodles, meat sauce, mozzarella cheese, and cottage cheese mixture. Repeat until noodles, cheeses, and sauce are all used, finishing with a layer of meat sauce. Top each pan with:
125 ml grated Parmesan cheese
Bake for 45 minutes. For easier cutting, let rest for at least 15 minutes after removing from oven.