Monday, October 4, 2010

What's for dinner? The BEST Lasagna. Ever!

I LOVE the Pioneer Woman's website. She has so many great recipes and I've blogged about her before.  I found the link to the cake pops on her site also. 

A while back I made her Lasagna recipe.  She called it "The best Lasagna recipe ever". I had to try it because pretty much anything I've made from her site has been awesome. So if she was saying it was the best Lasagna recipe ever it had to be at the least good! Of course it lived up to it's name. It rocks! It is now the recipe for Lasagna I keep in my recipe box.  Mario is half Italian.  I would make this for his family and be confident that they would love it! Try it, you won't be disappointed!
Check her out here

The. Best Lasagna. Ever!


1-½ pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves garlic, minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Basil
1 Teaspoon Salt
3 Cups Lowfat Cottage Cheese
2 whole Beaten Eggs
1/2 cups Grated (not shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 Teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
*add 1/2 Teaspoon Salt and 1 Tablespoon Olive Oil to Pasta Water


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, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Here's a link to the recipe on PW where you can print out a index card.

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