Ingredients: |
Ingredients: 1.5 lb - ground beef
1 lb - hot breakfast sausage
2 cloves - garlic, minced
2 (14.5 oz) cans - whole tomatoes
2 (6 oz) cans - tomato paste
2 tablespoons - dried parsley
2 tablespoons - dried basil
1 teaspoon - sea salt
3 cups - low fat cottage cheese
2 eggs, beaten
½ cup - gated (not shredded) Parmesan
2 tablespoons - dried parsley
1 teaspoon - salt
1 lb - sliced mozzarella
1pk (10 oz) lasagna sheets/ noodles
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Directions: |
Directions:Meat Mixture:
2. In a large skillet or saucepan, combine ground beef, sausage, and garlic.
3. Cook over medium-high heat until browned.
4. Drain half the fat; less if you’re feeling naughty.
5. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
6. Simmer for 45 minutes while you are working on the other steps.
White Sauce Mixture:
1. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
To assemble:
1. Arrange 4 lasagna noodles in the bottom of a baking pan, overlapping if necessary.
2. Spoon half the cottage cheese mixture over the noodles. Spread evenly.
3. Cover cottage cheese with a layer of mozzarella cheese.
4. Spoon a little less than half the meat/sauce mixture over the top.
5. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
6. bake: 350º F/ 175º C for 20 to 30 minutes, or until top is hot and bubbly.
Alternatively: Before cooking the lasagna in the oven, either freeze or refrigerate for up to two days |
This recipe for Lasagne is from