Who wouldn’t want a taste of a pasta that has generous layers of cheese, meat, and tomato sauce—that just makes no sense! Your pasta experience will not be complete without trying a heavenly piece of this ultimate pasta dish. The best thing about lasagna is, it has the simplest ingredients. Yes, it might take a little while to assemble the goodness, but it will be so worth waiting!
Each pasta-loving family has its own crafted version of lasagna. In our family, the not-so-secret recipe is simple—Mom uses her spaghetti sauce in the layers. It has no “real secret ingredient”. She just uses a lot of parmesan cheese in the sauce, which makes it thicker and creamier. We do not use parmesan in the layers anymore; just mozzarella and cottage cheese, which have milder flavors than either parmesan or cheddar.
Photo courtesy of Food.com. Recipe courtesy of The Pioneer Woman.
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Quick Tip: Serve with garlic bread.
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Ingredients
1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Hunt’s Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Morton Salt
3 cups Lowfat Daisy Cottage Cheese
2 whole Beaten Eggland’s Eggs
1/2 cup Kraft Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Kosher Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Barilla Lasagna Noodles
Instructions
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 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 or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Ingredients
1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Hunt’s Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Morton Salt
3 cups Lowfat Daisy Cottage Cheese
2 whole Beaten Eggland’s Eggs
1/2 cup Kraft Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Kosher Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Barilla Lasagna Noodles
Instructions
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 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 or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.