Sunday, August 17, 2008


I got this recipe off The Pioneer Woman's Food Blog. It's really yummy.
1 1/2 lbs ground beef
1 lb hot breakfast sausage (I use mild italian sausage)
2 cloves garlic, minced
2 14.5-ounce cans whole tomatoes
2 4-ounce cans tomato paste
2 TBS dried parsley
2 TBS dried basil
1 tsp salt
3 cups lowfat cottage cheese(I used half ricotta and half cottage cheese)
2 beaten eggs
1/2 cup grated (not shredded) parmesan cheese
2 TBS dried parsley
1 lb sliced mozzarella cheese (Shredded will work )
1 10-ounce package lasagna noodles
Bring large pot of water to 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 TBS parsley, basil and 1 tsp salt. Set aside.
In a medium bowl, mix cottage cheese, beaten eggs, grated parmesan, 2 more TBS parsley.Stir together well. Set aside. Cook lasagna noodles until "al dente" (not overly cooked).
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 mozarella slices.(I added a layer of fresh coarsely chopped spinach here) spoon a little less than half the meat mixture over the top.
Repeat, ending with meat mixture. Sprinkle generously with cheese mozz./parm
Either freeze, refridgerate for up to 2 days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly. Eat. Enjoy. Faint. Smile

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