The Best Lasagna Ever
Kim Lanier
Pioneer Woman
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
- 4 Tablespoons Dried Parsley, divided
- 2 Tablespoons Dried Basil
- 2 teaspoons Salt, divided
- 3 cups Lowfat Cottage Cheese
- 2 whole Beaten Eggs
- 1/2 cups Grated (not Shredded) Parmesan Cheese
- 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 T parsley, basil and salt. Set aside.
- 3
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more T 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
notes
LuLu, you know Cash Money loves him some PW Lasagna...just like you! Let's hope Scott does too!
Source: Kim Lanier
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