Most lasagnas I have tasted, sans my Mom’s, taste similar to me. The only difference most of the time is the firmness of the noodles and whether the sauce is a little on the sour side or on the sweet side. That is until I tried making this one. I think my favorite part about this yummy lasagna recipe is the mixture of both ground beef and sausage. The sausage gives this lasagna a more Italian taste.
What do you think of this recipe? let me know in the comments 🙂
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) Hunt’s Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Morton Salt
3 cups Lowfat Daisy Cottage Cheese
2 whole Beaten Eggland’s Eggs
1/2 cup Kraft Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Kosher Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Barilla Lasagna Noodles
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 or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
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Quick Tip: Lasagna can be refrigerated for up to two days after preparation and before baking.
Thank you Food ‘n Drink Recipes for this great photo.