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.*

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.

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.

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

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.

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

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.

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.

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

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

Cover with 1/3 of the grated mozzarella cheese.

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

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

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

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.

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.