Monday, September 2, 2013


I love this lasagna.  I originally found it from Pioneer Woman, but changed just a few things to make it easier!  This lasagna makes A LOT! So I like to put it into 2 or 3 pans and then freeze some.  PW likes to call it the Best Lasagna Ever, I agree.

Meat mixture: 
1-1/2 pound Ground Beef
1 pound Hot Sausage
2 cloves Garlic, Minced
1 can (28oz) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 T Dried Parsley
2 T Dried Basil
1 t. Salt

Cheese mixture: 
3 c Lowfat Cottage Cheese
2 whole Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 T Dried Parsley
1 t Salt

1 pound Sliced Mozzarella Cheese (you can use sprinkle cheese too, but it doesn't layer as well)
1 package (10 Ounce) Lasagna Noodles- No Bake


In a LARGE skillet combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain.

Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Simmer for 45 minutes.

In a medium bowl, mix cottage cheese, eggs, grated Parmesan, 2 tablespoons parsley, and  teaspoon salt. Stir together well.

To assemble:
Arrange 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 with grated 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.
Serves at least 8 people! 

Adapted from Pioneer Woman

1 comment:

  1. Can't wait to eat yours and make it! I checked out your "healthy" mac and cheese today too.

    Last night we already ate Em and Evan's and because they said it was "healthy" I over ate. Damn!