the best lasagna ever

I wanted to share with you the recipe for the lasagna we cooked for the guys last weekend.  I believe the word Greg used was “incredible!”  Thanks to my good friend DK for discovering it, and thanks to the Pioneer Woman for creating it!  The great thing about this lasagna was its simplicity. Unfortunately, though, it’s not packed with many veggies. I might try to add some next time.  Not that it lacked at all in taste, but it never hurts to mix some veggies into a meal. (especially for someone like me who never eats veggies on the side!)  Ok, so here it is. 


  • 1½ lbs. ground beef
  • 1 lbs. 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 in half)
  • 2 Tablespoons dried basil
  • 2 teaspoon salt (divided in half) 
  • 3 cups lowfat cottage cheese
  • 2 eggs, beaten
  • ½ cup grated (not Shredded) Parmesan cheese
  • 1 lbs. sliced mozzarella cheese (approximately) 
  • 1 package (10 Ounce) lasagna noodles

1.  Bring a large pot of water to a boil. (add 1/2 teaspoon salt to boiling pasta water)
2.  Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain off the fat.  Add tomatoes, tomato paste, 2 Tbs. parsley, 2 Tbs. basil and 1 tsp. salt. After adding the tomatoes, the sauce mixture should simmer for approx 30-45 minutes while you are working on the other steps.
3.  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.
4.  Cook lasagna until “al dente”

To assemble:
1. Arrange 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 sliced mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

2.  Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
3.  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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