Lasagna



I decided to make the Pioneer Woman's "Best Lasagna Ever" for Christmas Eve this year, and wowza, it was good! And relatively easy. I think a lot of people tend to shy away from making lasagna because it takes so long and has so many steps in it. This recipe, while it does about 2 hours to prepare, a lot of it is hands off time,  but it is also very simple, and very tasty!



  • 1-½ 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
  • ½ 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)

Preparation Instructions

Bring a large pot of water to a boil.
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 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
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 two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.



2 comments:

  1. Ok..I admit, I've never been one to really check out PW's site because I heard her recipes were kind of NOT artery friendly, but hey, I just ate a pot of fat a month ago..lol Speaking of which, I'm making a duck confit tonight and tomorrow,..found duck legs on sale for a $1.99 a leg. Since I may not recover all of my 'challenge' photos, I may just make the whole dang thing again lol


    Happy New Year to you, hubs and baby girl. The lasagna looks awesome, and your stollen below..wow!

    ReplyDelete
  2. Mmmm Lasanga!! I have that on my list of dinners to make this week. You can't go past a good lasanga :)
    Hope you had a fantastic New Years.

    ReplyDelete

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