Description
Make the best lasagna (ever!) with juicy ground beef and sausage, three types of cheese, and herbs layered with tender noodles.
Ingredients
Scale
- 1 1/2 – 2 pounds lean ground beef
- 1 pound breakfast sausage (like Jimmy Dean) or ground Italian sausage
- 2 cloves garlic, minced
- 1 28-ounce can of diced tomatoes
- 2 (6-ounce) cans of tomato paste
- 4 tablespoons dried parsley, divided
- 2 tablespoons dried basil
- 1 tablespoons, plus 2 teaspoons kosher salt, divided
- 3 cups low-fat cottage cheese
- 2 eggs, beaten
- 1/2 cup grated parmesan cheese
- 1 tablespoon olive oil
- 10-ounce package of lasagna noodles
- 1 pound sliced mozzarella cheese (not fresh mozzarella) you can buy it pre-sliced in the cheese section near the grated cheese.
Instructions
- In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain about half the fat. 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 of parsley, and 1 more teaspoon salt. Stir together well. Set aside.
- Bring a large pot of water to a boil. Add 1 tablespoon salt and 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 9×13 baking dish, 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 2 more times so you have 3 layers, ending with meat/sauce mixture. Sprinkle the top generously with extra Parmesan.
- You can refrigerate for up to 2 days, or bake immediately in a 350°F oven until the top is hot and bubbly, 20 to 30 minutes.
