If you haven't visited Ree over at The Pioneer Woman Cooks, you are missing out! I tried this lasagna recipe and it is really, really delicious! She even has step by step pictures for those whole are kitchen-challenged!
Visit Ree HERE!
Best Lasagna Ever.
1 pound ground beef
1 pound hot breakfast sausage (Jimmy Dean’s bulk)
2 cloves minced garlic
2 14.5 oz cans whole tomatoes
2 6 oz cans tomato paste
2 T dried parsley flakes
2 T dried basil
1 t salt
10-oz package of lasagna noodles (the wavy kind) (boil adding ½ t salt and 1 T olive oil to water) al dente
Mix together:
3 cups lowfat cottage cheese
2 beaten eggs
½ cup Kraft Parmesan cheese
2 T dried parsley flakes
1 tsp salt
1 lb sliced mozzarella cheese
In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.
Cook until brown. Drain off about half the fat (or more, to taste).
After that, add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil and 1 teaspoon salt.
Mix together thoroughly and simmer, uncovered, about 45 minutes, stirring occasionally.
In the meantime, boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles “al dente” so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.
While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese. 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.
Now, go ahead and build your assembly line: meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles. Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles. Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. This particular brand of cheese was cut very thin, so I had to double up the slices to make 1/2 pound. Don’t let this throw you off—some brands are cut thicker, and would only require a single layer of slices. NOTE: I prefer sliced mozzarella, but you can certainly use grated mozzarella if necessary. With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed. Repeat and finish with meat mixture.
Top with a pretty generous layer of good ole Kraft grated parm.
Now pop it in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Alternately, you could cover and freeze it, unbaked, at this point or cover and refrigerate, unbaked, for up to two days before baking.)
Enjoy!
