Instructions & Ingredients
Preparation
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 1 teaspoon 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. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until al dente (not overly cooked). Drain.
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 2 days, or bake immediately: 350°F oven until the top is hot and bubbly, 20 to 30 minutes.
Ingredients
Note: Some ingredients may not scale perfectly with serving size adjustments.
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1 lb1/2 lb. ground beef
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1 lb. hot breakfast sausage
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2 clovegarlic, minced
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2 oz(14.5-oz.) cans whole tomatoes
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2 can(6-oz.) cans tomato paste
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4 tbsp. dried parsley, divided
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2 tbsp. dried basil
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2 tsp1/2 tsp. salt
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3 cup. low-fat cottage cheese
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2 whole, beaten
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1 cup. grated (not shredded) parmesan cheese
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1 tbsp. olive oil
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1 oz(1o-oz.) package lasagna noodles
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1 lb. sliced mozzarella cheese
Nutritional Information
Values calculated automatically based on ingredients