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Pioneer Woman’s Lasagna

Source: thepioneerwoman.com

Serves: 12


  • 1- 1/2 pound Ground Beef
  • 1 pound Sausage , Hot
  • 2 cloves Garlic , Minced
  • 1 28oz can Whole Tomatoes
  • 2 6oz cans Tomato Paste
  • 2 Tablespoons parsley
  • 2 Tablespoons basil
  • 1 teaspoon Salt
  • 3 cups Low fat Cottage Cheese
  • 2 Eggs
  • 1/2 cups Grated Parmesan Cheese
  • 2 Tablespoons parsley
  • 1 teaspoon Salt
  • 4 cups Sliced Mozzarella Cheese
  • 1 box Lasagna Noodles


  • Bring a large pot of water to a boil with a dash of olive oil.
  • 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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