Lots O'Meat Lasagna (Paula Deen) |
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Prep Time: 25 Minutes Cook Time: 100 Minutes |
Ready In: 125 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds ground chuck |
1 pound ground italian sausage |
1 onion |
2 cloves garlic, minced |
2 teaspoons ground oregano |
1 teaspoon ground basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano |
2 (15-ounce) cans tomato sauce |
1 (6-ounce) can tomato paste |
1 1/2 cups small curd cottage cheese |
1 (5-ounce) package grated parmigianno-reggiano |
2 tablespoons freshly chopped parsley leaves |
2 large eggs, lightly beaten |
9 oven-ready lasagna noodles |
2 (8-ounce) packages shredded mozzarella |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
3. Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
4. In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
5. Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
6. Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
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