Best Lasagna Ever…really!

in Main Dishes, Recipes

Okay I haven’t always liked sharing recipes. Even when someone shared them with me. There are nice people in the world….sharers. But sometimes I feel that when I find a great recipe I should keep it to myself…like it is a treasured family heirloom recipe. Ancient Chinese secret..ya know? But I am trying to be a better recipe sharing person. (Since I am a really bad recipe stealer) It does make me feel kinda good after I have shared a good one!

This recipe wasn’t shared with me…but it was there for the taking. (see what I mean?)  I LOVE Ree Drummond…The Pioneer Woman.  I bought her cookbook and followed her blog BEFORE she had a Food Network Show.  She is cool.  I want to be her.  This is Ree’s Best Ever Lasagna recipe.

Anyway, so far I haven’t tried one of her recipes that wasn’t great.  Sometimes best ever. And this is one.  SO….I am being one of those better people and I’m sharing.  For the few souls who might see this post…congratulations! You win! It’s your lucky day! Trust me!

lasagna
Photo Credit thepioneerwoman.com

Make it! I did! It’s good! Share if you like!

And just so you know…the best part is there aren’t any fancy smancy ingredients…you probably have these in your cabinet…or at least you know which aisle they are on at the grocery store! Visit The Pioneer Woman’s Lasagna Recipe on her site.

Best Lasagna. Ever.

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 cup 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)

 

Recipe Directions

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.

 

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