One of my husband’s favorite meal is lasagna. He was craving it last week so I told him I’d find a good recipe and make it for him. I happen to stumble across Pioneer Woman’s site and she had a recipe titled Best Lasagna Ever. I’ve tried her recipes before and they have all turned out great so I was excited to make this for Brian. Her webiste is awesome, she has step by step instructions with pictures so it was really easy to follow. I already had most of the stuff on her ingredient list anyway so that worked out even better for me. She did use cottage cheese in her lasagna and even though she said that you couldn’t tell a difference, I was still hesitant about it. I was going to just go with it but changed my mind. I just used ricotta cheese instead. I also didn’t use the breakfast sausge. We had bought some bottom round while it was on sale awhile ago and just grounded that up. I also couldn’t find slicked mozzerella cheese so I just used the shredded kind. I must say, this was one of the best lasagna I ever made! It was very hearty and rich and Brian loved it! Next time, maybe I’ll try using the cottage cheese instead and see how it would turn out. I’m sure it would be just as great!
Lasagna by The Pioneer Woman Cooks
1 1/2 pounds of ground beef (I used 3 lbs of ground bottom round)
1 poung hot breakfast sausage (omitted since I didn’t have any)
2 cloves mince garlic
2 14.5 cans of whole tomatoes (I just used one 28oz can)
2 6 oz can of tomato paste
2 tablespoons of dried parsely flakes
2 tablespoons of dried basil (I ran out so I used part Italian Seasoning)
Salt (I used kosher salt)
One 10oz package of lasagna (I just used 8 noodles)
1 tablespoon olive oil
3 cubs lowfat cottage cheese (I used 24oz of Ricotta Cheese)
2 beaten eggs
1/2 cup Kraft Parmesan Cheese
4 tablespoons dried parsley flakes
1 lb sliced mozzarella cheese (I used 16oz shredded mozzarella)
In a skillet, combine ground beef, sausage and 2 cloves minced garlic. Cook until brown, draining off half the fat. Pour in cans of whole tomaotes and tomato paste, dried parsley flakes and dried basil, and 1 tsp. of salt. Mix together thoroughly and simmer, uncovered, about 45 minutes stirring occassionally.
In the meantime, boil the lasagna noodles. Add 1/2 tsp salt and 1 tbsp of olive oil to water. Cook the noodles “al dente”. When noodles are finished, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil.
While meat and noodles are cooking, mix lowfat cottage cheese in a bowl with 2 beaten eggs. Add 1/2 cup Kraft Parmesan Cheese, 2 tablspoons dried parsley flakes and 1 teaspoon salt.
Set up your “assembly line”; meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles. Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles.
Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture.
With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices. Spread it around until evenly distributed atop the mozzarella cheese slices.
Repeat the layering process…being with another layer of four lasagna noodles top with the remaining half of the cottage cheese mixture, top the cottage cheese mixture with another 1/2 pound of mozzarella, and finish with the rest of the meat mixture.
Top generously with Kraft Parmesan cheese.
Place in a 350-degree over for 20-30 minutes, until hot and bubbly. Alternately, you could cover and freeze it, unbaked, at this point. Or cover and refrigerate, unbaked, for up to two days.