Amazing Lasagna!

By 8/22/2011 , , ,

What I love about this recipe is how much it makes!
Recommended as MUST make ASAP by Bestie, I made it with in a week of her making it, possibly a record!
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My golly I'm set for lasagna once a week at work for weeks! I froze it of course, and it freezes well, and is sooo much better than microwave meals!

I followed the recipe closely. It takes a while, and the first time is a little hetic, but next time will surely be smoother.

Might I point out that my BFF Pioneer Woman, has HUGE pans, next time i'll be making this in the bottom of my non stick stock pot for sure!

Your second pan for this should really be an 8x8 but I don't have a pyrex 8x8 so I went with this larger one, having a skinnier second one doesn't bother me though since it was destined to be lunches.

I also think this is the ONLY Pioneer Woman recipe to ever call for something low fat ever! I have long explained to people that Pioneer Woman is the Paula Dean of the blogging world, it's all delicious but it ain't good for ya most of the time!

Overall pretty easy with lots of mileage!

100_4011This is what that much meat looks like in a ‘normal’ size pan vs. Pioneer Woman’s monsters
100_4013ewwwwwwwww fat
100_4014100_4016Adding the tomatoes is when I had real pan size issue, definitely making it on my stock pot next time.
100_4019100_4020Save yourself and get cut cheese, unless you have a cheese slicer, my cheese was cut pitifully.
100_4022100_4024See sad cheese.
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I felt sooo ‘bad’ using can parmesan instead of fresh!100_4027100_4029100_4030100_4034100_4038100_4039100_4040
The Recipe from Pioneer Woman

    Ingredients

    • 1-½ pound Ground Beef
    • 1 pound Hot Breakfast Sausage
    • 2 cloves Garlic, Minced
    • 2 cans (14.5 Ounce) Whole Tomatoes
    • 2 cans (6 Ounce) Tomato Paste
    • 2 Tablespoons Dried Parsley
    • 2 Tablespoons Dried Basil
    • 1 teaspoon Salt
    • 3 cups Lowfat Cottage Cheese
    • 2 whole Beaten Eggs
    • ½ cups Grated (not Shredded) Parmesan Cheese
    • 2 Tablespoons Dried Parsley
    • 1 teaspoon Salt
    • 1 pound Sliced Mozzarella Cheese
    • 1 package (10 Ounce) Lasagna Noodles
    • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

    Preparation 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 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. Cook lasagna until “al dente” (not overly cooked).

    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 top is hot and bubbly.

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    5 comments

    1. The Pioneer Woman shops at Aldi's ! And so do I !

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    2. I will be making This on Sunday. I will let you know what my family thinks about this. Her food is really good. I have made her stuff before. So I look for this to be just as delish!!

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    3. The photo shows stewed tomatoes. The recipe doesn't call for that type of tomato. There is a difference.

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      Replies
      1. I noticed that too! My sauce is simmering as I type and I panicked a little when I reviewed the recipe and saw the picture of stewed tomatoes since that's not what I used! I checked Pioneer Woman site and whole tomatoes is what it should be! Hopefully readers will notice or read the reviews.

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