Pioneer Woman Lasagna Recipe
by Editorial Staff
Lasagna is a traditional Italian dish. In fact, these are pasta sheets with various fillings from several layers and filled with sauce. There can be absolutely any filling: meat, mushroom, vegetable, cheese. The cheeses used in the dish are refined: parmesan, mozzarella, or ricotta, but most people replace them with regular hard cheeses. Originally the word “lasagna” meant utensils for cooking. In this recipe, the lasagna is vegetarian, with vegetables. The first time, the cooking process may seem complicated, but the second time you can easily and boldly take up lasagna.
Ingredients
- 1 1/2 lb. ground beef
- 1 lb. hot breakfast sausage
- 2 cloves garlic, minced
- 2 cans (14.5 ounces) whole tomatoes
- 2 cans (6 ounces) tomato paste
- 2 tablespoon. dried parsley
- 2 tablespoon. dried basil
- 2 1/2 teaspoon. salt
- 3 c. low-fat cottage cheese
- 2 whole beaten eggs
- 1/2 c. grated (not shredded) Parmesan cheese
- 2 tablespoon. dried parsley
- 1 tablespoon. olive oil
- 1 package (10 ounces) lasagna noodles
- 1 lb. sliced mozzarella cheese
Instructions
- 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 two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until the top is hot and bubbly.
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