Second Best Lasagna

I found this recipe on one of my favorite cooking blogs, The Pioneer Woman Cooks. It touts itself being the Best Lasagna Ever. It was delicious, and I will be making it again, but I still have to stay that my grandmother's lasagna was the best ever. This comes pretty darn close though! Definitely try this recipe the next time you are craving some gooey lasagna!




Pioneer Woman's Best Lasagna Ever

1-1/2 pounds ground beef
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5 oz cans whole tomatoes
12 oz can tomato paste
2 T dried parsley flakes
2 T dried basil
1 t salt
8 lasagna noodles, cooked to al dente
1 lb sliced (deli-style) mozzarella cheese
3 cups lowfat cottage cheese
2 beaten eggs
½ cup Kraft Parmesan cheese, plus more for topping
2 T dried parsley flakes
1 tsp salt

In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic. Cook until brown. Drain off about half the fat (or more, to taste). After that, add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil and 1 teaspoon salt. Mix together thoroughly and simmer, uncovered, about 45 minutes, stirring occasionally.

While the meat mixture is cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese, 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.

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. Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed.

Repeat and finish with meat mixture. Top with a pretty generous layer of good ole Kraft grated parm. Now pop it in a 350-degree oven 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 before baking.)

Source: http://thepioneerwoman.com/cooking/