The Best Lasagna Ever
from The Pioneer Woman
Ingredients:
1 pound ground beef or turkey
1 pound Hot Breakfast sausage
2 cloves of garlic, minced
2 cans (14.5 ounces) Whole Tomatoes
2 cans (6 ounces) Tomato Paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon salt
3 cups lowfat cottage cheese ( I had ricotta on hand so used 1 1/2 cups cottage cheese & 1 1/2 cups ricotta)
2 whole beaten eggs
1/2 cups grated or shredded parmesan cheese
1 teaspoon salt
1 pound sliced Mozzarella Cheese (I used less than this)
1 package (10 ounces) Lasagna noodles
Directions:
Bring a large pot of water to boil and add in noodles. *Pioneer Woman recommends adding 1/2 teaspoon of salt and 1 tablespoon of olive oil to the pasta water - I didn't do this but I'm guessing it's to help with flavor and ensure the noodles don't stick together as they boil.) Cook lasagna noodles until "al dente".
Meanwhile in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium 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.
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.
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 layer with a layer of mozzarella cheese. Spoon a little less than half the meat mixture over the top. Repeat, ending with meat mixture. Sprinkle top generously with extra Parmesan.
Bake for 20 to 30 minutes at 350 degrees until top is hot and bubbly. Can also freeze or refrigerate for up to 2 days.
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