The Best Lasagna Ever (Courtesy of Pioneer Woman)
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1 1⁄2 lbs ground beef
- 1 lb breakfast sausage, hot
- 2 garlic cloves, Minced
- 2 (14 1/2 ounce) cans whole tomatoes
- 2 (6 ounce) cans tomato paste
- 2 tablespoons dried parsley
- 2 tablespoons dried basil
- 1 teaspoon salt
- 3 cups cottage cheese
- 2 eggs, beaten
- 1⁄2 cup parmesan cheese, grated not shredded
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 lb mozzarella cheese, sliced not shredded
- 1 (10 ounce) package lasagna noodles
directions
- Bring a large pot of salted water to a boil.
- Preheat oven to 350 degrees.
- Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
- Cook over medium-high heat until browned.
- Drain half the fat; less if you’re feeling naughty.
- Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
- Set aside.
- In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
- Stir together well, set aside.
- Cook lasagna until “al dente” (not overly cooked).
- To assemble:.
- Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
- Spoon half the cottage cheese mixture over the noodles, spread evenly.
- Cover cottage cheese with a layer of mozzarella cheese.
- Spoon a little less than half the meat mixture over the top.
- Repeat, ending with meat mixture.
- Sprinkle top generously with extra Parmesan.
-
Either freeze, refrigerate for up to two days, or bake immediately:
- 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
RECIPE SUBMITTED BY
I'm a 35 single mom of one wonderful 16 year old son who happens to be the world's pickiest eater. I'm a human resource director for a non-profit private special education school. Cooking is my #1 hobby. Ironically, I became interested in all things cullinary after I had gastric bypass surgery 7 years ago. Losing that much weight & as quickly as I did really changed my relationship with food. (I lost 128 lbs - 258 lbs before, 130 lbs now)