Monday, June 29, 2009


I tried this lasagna recipe from Pioneer Woman a couple of months ago and Greg's been begging me to make it again ever since. So I made it last night for him and made sure to take pictures. It's so good and super easy to make.
* 1.5 lbs of ground beef (I used ground turkey)
* 1 lb of hot breakfast sausage
* 2 cloves of garlic, minced
* 2 14.5-ounce cans whole tomatoes
* 2 6-ounce cans tomato paste
* 2 tbsp. dried parsley
* 2 tbsp. dried basil
* 1 tsp. salt
* 3 cups lowfat cottage cheese
* 2 beaten eggs
* 1/2 cup grated parmesan
* 2 tbsp. dried parsley
* 1 tsp sald
* 1 lb sliced mozzarella cheese
* 1 10-ounce pkg. lasagna noodles
(add 1/2 tsp salt and 1 tbsp. olive oil to pasta water)
Bring a large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sauasage and garlic. Cook over medium-high heat until browned. Drain half the fat; add tomatoes, tomato paste, 2 tablespoons parsley, basil, & salt. Set aside.
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".

To Assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half of the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with single layer of mozzarella slices. Spoon a little less than half the meat mixture over the top. Repeat, ending with the meat mixture. Springle top generously with extra parmesan.
Either freeze, refridgerate for up to 2 days, or bake immediately: 350-degree oven for 20-30 minutes, or until top is hot and bubbly.

I saw this in the freezer section and had this along with the lasgana for dinner. All you do is take it out of the package and microwave it for 5 minutes and it's done. It was really good.


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