Lasagna

Let me start out by saying: this is THE best.lasagna.ever.

So rich, so hearty, and so dang good.

I had never made homemade lasagna prior to marrying Aric (it is one of his absolute favorites). It always seemed so hard and I am NOT a fan of ricotta cheese. But, being the good wife I am, tinkered with a recipe that did not include ricotta, yet tasted just as good as any other lasagna.

This recipe is the result of perfecting a lasagna recipe over the last 5-6 years.

*Also, there is absolutely no way to make a plate of lasagna look very appetizing, so apologies for the photo below. It just kind of looks like a pile of meh. She sure does taste delicious though.*

DSC_0533

Lasagna

I know what you are probably thinking? “Cottage cheese? In LASAGNA?!” I promise, give it a try. You will never even know it is in there. I do not even prefer cottage cheese, so trust me on this one.

DSC_0489

Preheat oven to 350°F.

In a large pot, brown 1-1/2 pounds of ground beef and 1 pound of breakfast sausage with 4 large minced garlic cloves.

DSC_0490

Add 1-12 ounce can of tomato paste to the meat mixture, stir to get the meat and tomato paste completely combined.

DSC_0493DSC_0494

Pour in 1-28 ounce can of whole tomatoes. Then add 1 teaspoon salt, 2 tablespoons dried parsley, 1 tablespoon dried oregano, and 1 tablespoon dried basil. Stir.

DSC_0495

I like to get my spoon and use it to crush the whole tomatoes into smaller pieces, but this step is completely optional.

DSC_0496DSC_0497

Allow the meat sauce to simmer for about 45 minutes to let the flavors deepen and the acidity of the tomatoes to cook out.

In the meantime, stir together 3 cups small curd cottage cheese, 2 whole beaten eggs, 1/2 cup shredded parmesan cheese, 2 tablespoons dried parsley, and 1 teaspoon salt. Then, grate 16 ounces of mozzarella cheese. Place in refrigerator until the lasagna is ready to be assembled.

DSC_0491DSC_0492

Then bring a large stockpot of salted water to a boil. Add a couple tablespoons of olive oil to ensure the lasagna noodles do not stick together. Boil 10 lasagna noodles to al dente and drain.

DSC_0518DSC_0522

To assemble the lasagna: lay 4-5 sheets of lasagna noodles in a 9″ x 13″ casserole dish, overlapping if necessary.

DSC_0525

Spread 1/2 of the cottage cheese mixture over the top of the noodles. DSC_0526

Cover with 1/3 of the grated mozzarella cheese.

DSC_0527

Then, cover with 1/2 of the meat sauce. DSC_0528

Repeat the steps, ending with meat sauce. Cover the top with the last 1/3 of grated mozzarella and sprinkle some additional parmesan cheese.

DSC_0530

Bake for about 30 minutes, or until the cheese is melted and the sauce is bubbling.

DSC_0532

Let sit on the counter for about 5 minutes prior to serving or you will have even more of a mess on your hands.

Serve with garlic bread and a caesar salad.

DSC_0534

Ingredients

  • 1-1/2 pounds ground beef
  • 1 pound breakfast sausage
  • 4 cloves garlic, minced
  • 1-12 ounce can tomato paste
  • 1-28 ounce can whole tomatoes
  • 1 teaspoon salt
  • 2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 3 cups cottage cheese, small curd
  • 2 whole eggs, beaten
  • 1/2 cup parmesan, shredded
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 16 ounces mozzarella, shredded
  • 10 sheets lasagna noodles

Instructions

  1. In a large saucepan or pot, brown ground beef and breakfast sausage with garlic. If drain off 1/2 of fat, if your beef is fatty.
  2. Stir in tomato paste. Then add whole tomatoes, salt, parsley, oregano, and basil. Allow the meat sauce to simmer for about 45 minutes.
  3. In a medium-sized bowl, mix cottage cheese, eggs, parmesan, salt and parsley. Set aside or place in refrigerator until the lasagna is ready to assemble.
  4. While the sauce is simmering, bring a large pot of water to a boil with salt and olive oil to ensure the pasta does not stick together. Add sheets of pasta and cook until al dente.
  5. To assemble: lay 4-5 cooked lasagna noodles in the bottom of a 9″ x 13″ casserole dish, overlapping if necessary. Spoon 1/2 the cottage cheese mixture over the noodles and spread evenly. Cover the cottage cheese with 1/3 of the shredded mozzarella. Spoon 1/2 of the meat mixture over the cheese.
  6. Repeat, ending with meat sauce. Sprinkle remaining 1/3 of mozzarella over the top and some additional parmesan cheese.
  7. Bake for 30 minutes or until the top is bubbly and cheese has melted.
  8. Let set for 5 minutes prior to serving.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.