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Pioneer Woman's Lasagna Recipe

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This recipe for Pioneer Woman's Lasagna is from The New Life CityChurch Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ lb. ground beef
1 lb. hot breakfast sausage
2 cloves garlic, minced
2 cans (14.5 oz.) whole tomatoes
2 cans (6 oz.) tomato paste
4 T. dried parsley (divided in half)
2 T. dried basil
2 tsp. salt (divided in half)
3 C. lowfat cottage cheese
2 whole beaten eggs
½ C. grated (not shredded) Parmesan cheese
1 lb. sliced mozzarella cheese
1 pkg. (10 oz.) lasagna noodles
(add ½ tsp. salt and 1 T. olive oil to pasta water)
Directions:
Directions:
Bring a large pot of water to a boil.
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 T. parsley, basil, and 1 tsp. 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 T. parsley, and 1 more tsp. 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: at 350º for 20-30 minutes, or until top is hot and bubbly.

 

 

 

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