Source: thepioneerwoman.com
Serves: 12
Ingredients
- 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
Directions
- 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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