The World's Best Lasagna
Katherine
I don’t know...looks like there it a lot of meat in this to be put in the “pasta, rice & grains” section...
ingredients
- • 1-1/2 pound Ground Beef
- • 1 pound Hot Breakfast Sausage
- • 2 cloves Garlic, Minced
- • 2 cans (14.5 Ounce) Whole Tomatoes
- • 2 cans (6 Ounce) Tomato Paste
- • 2 Tablespoons Dried Parsley
- • 2 Tablespoons Dried Basil
- • 1 teaspoon Salt
- • 3 cups Lowfat Cottage Cheese
- • 2 whole Beaten Eggs
- • 1/2 cups Grated (not Shredded) Parmesan Cheese
- • 2 Tablespoons Dried Parsley
- • 1 teaspoon Salt
- • 1 pound Sliced Mozzarella Cheese
- • 1 package (10 Ounce) Lasagna Noodles
- • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
directions
- 1
Bring a large pot of water to a boil.
- 2
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.
- 3
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).
- 4
To assemble:
- 5
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.
- 6
Repeat, ending with meat mixture. Sprinkle top generously with extra Parmesan.
- 7
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.
Source: Katherine
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