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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pioneer Woman Lasagna Recipe

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This recipe for Pioneer Woman Lasagna is from The Mitchell/Mays Family 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 1/2 lb ground beef
1 lb hot breakfast sausage
2 cloves garlic, minced
2 cans (14.5) whole tomatoes
2 cans (6 oz) tomato paste
2 Tablespoons dried parsley
2 Tablespoons dried basil
2 1/2 teaspoon salt3 cups low-fat cottage cheese
2 whole beaten eggs
1/2 cup grated (not shredded) Parmesan cheese
2 Tablespoons dried parsley
1 Tablespoon olive oil
1 package (10 oz) lasagna noodles
1 lb mozarella cheese
Directions:
Directions:
1. Bring a large pot of water to a boil.
2. 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 Tablespoon parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
3. 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. Add 1/2 teaspoon salt and the olive oil to the boiling water, then coo the lasagna noodles until "al dente'" (not overly cooked). Drain.
4. 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.
5. Either freeze, refrigerate for up to two days, or bake immediately at 350º for 20 - 30 minutes, or until top is hot and bubbly.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep Time: 30 minutes; Cook Time: 30 minutes

 

 

 

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