Lasagna
Number of Servings: 12
Prep Time:
Cooking Time:
When I make this recipe, I double the sauce as my family likes a moister lasagna.
ingredients
- 1.5Pounds —Ground beef
- 1Pound —Breakfast sausage (Hot/Spicy)
- 2Cloves —Garlic
- 214.5oz Cans —Whole Tomatoes
- 2Cans —Tomato paste
- 2Tablespoons —Dried parsley
- 2Tablespoons —Dried basil
- 1Teaspoon —Salt
- 3Cups —Low-fat cottage cheese
- 2Each —Eggs - beaten
- 1/2Cup —Grated (not Shredded) Parmesan Cheese
- 1Pound —Sliced Mozzarella Cheese
- 10Ounces —Lasagna noodles
instructions
Bring a large pot of water to a boil. (Add 1/2 teaspoon salt and 1 tablespoon olive oil to the pasta water)
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. 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 tablespoons more parsley, and 1 teaspoon more salt. Stir together well. Set aside. Cook the lasagna until “al dente” (not overly cooked).
Begin assembly by arranging 4 cooked lasagna noodles at 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 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 two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
