Saturday, January 26, 2013

The Best Lasagna Ever

Recipe adapted from The Pioneer Woman.

We were trying to figure out what to make for dinner today when I stumbled across a bottle of local made marinara sauce that LeGreg had brought down from his hometown. I knew what to do. Lasagna. Naturally, I totally ended up NOT using that sauce. But, whatever. It got the ball rolling. When I found the Pioneer Woman's recipe, it looked easy enough that I didn't think it was even worth using the bottled sauce that we had.

I was right.

This lasagna was DELICIOUS and pretty simple to make.

A crowd pleaser.

The original recipe uses regular cooked lasagna noodles, but I used no cook noodles. Because, YOU DON'T HAVE TO COOK THEM! Win.


  • 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 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound mozzerella cheese
  • 1 package (10 Ounce) No Cook Lasagna Noodles

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 6 lasagna noodles in the bottom of a baking pan, or however many it takes to cover the bottom, 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.
If eating immediately, let it sit for 20-30 mins to allow the noodles to soak up some of the moisture.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 30-40 minutes, or until top is hot and bubbly.

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