This is great for entertaining with. I always get two thumbs up from whoever tries it. There is plenty in the pot to feed several people. I like to serve it with a nice big garden salad and breadsticks just to give everyone a variety in their meal. If there are any leftovers, which is rare, they are excellent the second day. I usually have to hide them somewhere in the fridge or they are gone before I even have a chance to look for them again. Check out what they are saying about this recipe over at Group Recipes:
“Okay all I can say is FABULOUS!”
Everyone in my family really loved this. I loved how easy it was on top of the delicious flavor!
Ingredients
1 lb ground beef
1 lb, Jimmy Dean hot sausage
2 large onions, chopped
6 to 8 garlic gloves, minced
1 can (29 oz) Hunt’s tomato sauce
1 cp white zinfandel
1 can (6 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1 package (8oz) lasagna noodles
4 cps (16 oz) Sargebto shredded mozzarella cheese
1 1/2 cps (12 oz) small-curd cottage cheese
1/2 cp grated parmesan cheese
Instructions
In a skillet, cook beef, sausage,onion and garlic over med. heat until meat is no longer pink; drain.
Add the tomato sauce, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker.
Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles.
Repeat layers twice. Top with remaining meat sauce.
Pour 1 cup of white zinfadel over top of lasagna.
Cover and cook on low for 4-5 hours or until noodles are tender.
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Quick Tip: The noodles are a bit firmer the second day if you can wait for leftovers!
Thanks again to Group Recipes for this lip-smacking good recipe.
