Pioneer Woman’s Lasagna

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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Tomato Mac ‘n Cheese

Source: allrecipes.com

Course: Casseroles

Serves: 6

Ingredients

• 1 (12 ounce) package penne noodles
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 pound shredded Cheddar cheese , white
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon white pepper
• 1 cup chopped tomatoes

Directions

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat to medium. Stir in the cheese, salt, mustard and pepper. Cook and stir until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in tomatoes just until combined.

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