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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pound(s) ground beef |
1 pound(s) breakfast sausage (mild, med, or hot) |
2 clove(s) garlic minced |
2 can(s) whole tomatoes (14.5 oz cans) |
2 can(s) tomato paste (6 oz cans) |
2 tablespoon(s) dried parsley |
2 tablespoon(s) dried basil |
1 teaspoon(s) salt |
3 cup(s) low fat cottage cheese |
2 whole(s) eggs beaten |
1/2 cup(s) grated parmesan cheese (not shredded) |
2 tablespoon(s) dried parsley |
1 teaspoon(s) salt |
1 pound(s) mozzarella cheese sliced |
1 package(s) lasagna noodles (10 oz pkg) |
1/2 teaspoon(s) salt |
1 tablespoon(s) olive oil |
Directions:
1. Bring a large pot of water to a boil.
2. 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.
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. Cook lasagna until “al dente” (not overly cooked).
4. To assemble:
5. 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.
6. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
7. 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.
8. Copied from:
9. /cooking/2007/06/the_best_lasagn/
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