Friday, March 18, 2011

The Best Lasagna Ever

I stole this from the Pioneer Woman's blog... Our youthpastors served this to our family the other night and my kids cleaned their plates!

1-½ poundGround Beef
1 poundHot Breakfast Sausage
2 clovesGarlic, Minced
2 cans(14.5 Ounce) Whole Tomatoes
2 cans(6 Ounce) Tomato Paste
2 TablespoonsDried Parsley
2 TablespoonsDried Basil
1 teaspoonSalt
3 cupsLowfat Cottage Cheese
2 wholeBeaten Eggs
½ cupsGrated (not Shredded) Parmesan Cheese
2 TablespoonsDried Parsley
1 teaspoonSalt
1 poundSliced Mozzarella Cheese
1 package(10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions
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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