Wednesday, March 6, 2013


I love homemade lasagna. Emily and I were saying this weekend that we have used different recipes each time we make it. Emily mixes different recipes together. I kinda did the same. Anyway, I decided to try Pioneer Woman's recipe and it  is a winner. It's not thin and soupy, and stays together well. I love the consistency.

Andy loved all the sausage. I like the sausage in it for sure, but next time will try 1/2 pound instead, with 2 pounds ground beef or whatever I got and see if I like it less sausage-y.

Lasagna (Pioneer Woman)  My comments are red.
  • 1-1/2 pound Ground Beef
  • 1 pound Hot Breakfast Sausage (I used regular, not hot ... I didn't know how hot the "hot" was and I didn't want to risk it being too spicy for the kids. So I just added a few shakes of red pepper flakes into the meat/tomato mixture to simmer)
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese (I prefer cottage cheese over ricotta in lasagna. One reason I really like this dish)
  • 2 whole Beaten Eggs
  • 1/2 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese (I just bought a 1lb chunk of mozz and grated it)
  • 1 package (10 Ounce) Lasagna Noodles (You only need 8 noodles for this ... in case you are tempted to boil the whole package like me. You will waste most of it)
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

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

This filled my 9x13 pan to the brim.

I really loved this recipe, but am wondering if anyone else has a superb recipe that they always use. If you do, please post. Otherwise, I will stick to this one from now on. 

1 comment:

nettie said...

I just make my spaghetti sauce and then use noodles, cottage cheese, mozz, parm, sauce, and repeat 3 times, expect the last layer I save the mozz and put it on top of the sauce so it gets toasty on top.