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    Best Lasagna Ever


    Source of Recipe


    Tasty Kitchen

    Recipe Introduction


    This recipe is from Pioneer Woman. I was skeptical since I liked my lasagna recipe. But after trying it, I agree itís The Best Lasagna Ever. I made it in two 9x9 inch pans, baked one to eat and froze the other for a later date. It worked out great. Both were delish!

    Recipe Link: http://tastykitchen.com/recipes/main-courses/the-best-lasagna-ever/http://

    List of Ingredients




    2 pounds 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 Low-fat Cottage Cheese
    2 whole Beaten Eggs
    1/2 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)

    Recipe



    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 youíre 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 ďal denteĒ (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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