Friday, August 6, 2010

Week 49: Lasagna

Lasagna is a Sunday meal - the kind of meal that feeds us on Sunday night and lasts in the fridge for the entire week. We eat it and eat it and eat it until we dream about lasagna and can't possible eat another slice. I'm sharing this with you today in case you need a good meal for Sunday. This way, you have a couple days to plan ahead.

I always used the recipe on the back of the box until I tried Nicky's recipe. I tried this one just to try something new.

Taken from Pioneer Woman Cooks
Prep time: 30 minutes
Cook time: 30 minutes
Makes 12 servings

1 1/2 lb ground beef
1 lb spicy turkey sausage
2 cloves garlic, minced
2 cans (14.5 oz each) whole tomatoes
2 cans (6 oz each) tomato paste
2 Tbsp dried parsley
2 Tbsp dried basil
1 tsp salt
3 C lowfat cottage cheese
2 whole eggs, beaten
1/2 C grated (not shredded) Parmesan cheese
2 Tbsp dried parsley
1 tsp salt
1 lb sliced mozzarella cheese
1 package (10 oz) lasagna noodles

In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes.

Meanwhile. . . 

Bring a large pot of water to a boil. Cook lasagna according to package directions.

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.

Once the sauce has finished simmering, assemble the lasagna. Arrange 4 cooked 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 top is hot and bubbly.

My Notes:
This was a nice change of pace from our usual lasagna recipe. Next time, I will cut the meat in half; it was a little meaty for my tastes.

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