The Best Lasagna Ever (Pioneer Woman)
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 1⁄2 lb ground beef
- 1 lb hot breakfast sausage
- 2 garlic cloves, minced
- 29 ounces whole tomatoes
- 6 ounces tomato paste
- 2 tablespoons dried parsley
- 2 tablespoons dried basil
- 1 teaspoon salt
- 3 cups cottage cheese
- 2 whole beaten eggs
- 1⁄2 cup grated parmesan cheese (not shredded)
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 lb sliced mozzarella cheese
- 10 ounces lasagna noodles
- 1⁄2 teaspoon salt for noodles
- 1 tablespoon olive oil for pasta water
directions
- Bring a large pot of water to a boil with oil and salt.
- 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.
- After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
- 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).
- 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/sauce mixture over the top.
- Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
- Either freeze, refrigerate for up to 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.