Prepare The Red Carpet For The Pasta Royalty—The Meaty and Cheesy Lasagna!

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.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Serve with garlic bread.

3 comments

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.

Leave a Reply to brian Cancel reply

*