The Best Lasagna. Ever.

Photo: AnnLeander

Copied from: http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/ I’m sure everyone has his own favorite go-to lasagna recipe, but I’d just like to offer that this really is The Best Lasagna Ever. Part of its appeal is that the ingredients used are totally basic; you don’t have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it’s the easiest thing in the world.

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 1/2 pound(s) Ground beef
  • 1 pound(s) Breakfast Sausage (mild, med, or hot)
  • 2 clove(s) Garlic Minced
  • 2 can(s) Whole Tomatoes (14.5 oz cans)
  • 2 can(s) Tomato Paste (6 oz cans)
  • 2 tablespoon(s) Dried Parsley
  • 2 tablespoon(s) Dried Basil
  • 1 teaspoon(s) Salt
  • 3 cup(s) Low fat Cottage Cheese
  • 2 whole(s) Eggs Beaten
  • 1/2 cup(s) Grated Parmesan Cheese (not shredded)
  • 2 tablespoon(s) Dried Parsley
  • 1 teaspoon(s) Salt
  • 1 pound(s) Mozzarella Cheese Sliced
  • 1 package(s) Lasagna Noodles (10 oz pkg)
  • Add to pasta water:
  • 1/2 teaspoon(s) Salt
  • 1 tablespoon(s) Olive Oil

Preparation

  1. Bring a large pot of water to a boil.
  2. 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.
  3. 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).
  4. To assemble:
  5. 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.
  6. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  7. 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.


  8. Copied from:
  9. http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

July 2013

This recipe is a personal recipe added by AnnLeander and has not been tested or endorsed by MyRecipes.

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