Most lasagnas I tasted, sans my Mom’s, taste similar to me. The only difference most of the time is the firmness of the noodles and whether the sauce is a little on the sour side or on the sweet side. That is until I tried making this one.
Our friend Ree from The Pioneer Woman has this to say about this fantastic pasta dish:
“I’m sure everyone has his own favorite go-to lasagna recipe, but I’d just like to offer that this really is The Best Lasagna Ever. Part of its appeal is that the ingredients used are totally basic; you don’t have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it’s the easiest thing in the world.”
I agree on all claims!
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Lasagna can be refrigerated for up to two days after preparation and before baking.
Thanks again to The Pioneer Woman for this amazing recipe.
what do I do to get recipe to come up I have tried on several and they won’t come up thanks
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.