We just celebrated Andrew’s sister Natalie’s birthday with a family dinner. When she requested spaghetti, I was quick to volunteer to make it, since I NEVER get to make spaghetti anymore since Andrew isn’t a fan of red sauces sans pizza.
I used Pioneer Woman’s recipe with a few alterations, but it turned out great.
I also got to experience the true wonder and power of cast iron cookware. I have my Le Crueset bundled up in my Pyrex To-Go container (It’s one for a large glass bowl, so it works great for anything round).  When we got to Andrew’s folks at least an hour after I pulled it off the burner, the pot lid was STILL to hot to touch, and it came back to a simmer in less than 5 minutes. Impressive!
I will admit though since halving of this recipe still filled my 2 quart pan almost all the way up, driving with it that full swaddled in a trash bag lined cooler on the highway was a little stressful… It did make it and only a little big of tomato juice leaked out.
Get the recipe over on Pioneer Woman’s Blog, but here area the ingredient swaps I did to great success. I followed her directions.
Ingredients already halved

• 2.5 pounds 90/10 Ground Beef  (I drained mine in a strainer)
• 1.5 Tablespoons Olive Oil
• 1 whole Large Yellow Onions, Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 3 cloves Garlic, Minced
• 1/2 cup Low Sodium Beef Broth
• 1 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Ounce) Diced Tomatoes
• 1 can (6-ounce) Tomato Paste
• 1 jar Good Store-bought Marinara Sauce (this is funny but I skipped it and added a can of tomato sauce)
• 1/2 teaspoon Ground Oregano
• 1/2 teaspoon Ground Thyme
• 2 whole Bay Leaves
• 1 Tablespoons Sugar
• 1 teaspoons Kosher Salt
• 1/4 teaspoon Crushed Red Pepper (optional)
• 1.5 3 Tablespoons Parsley Flakes
• 1/4 cup Grated Parmesan Cheese (optional)

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!

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!

This is what that much meat looks like in a ‘normal’ size pan vs. Pioneer Woman’s monsters
ewwwwwwwww fat
Adding the tomatoes is when I had real pan size issue, definitely making it on my stock pot next time.
Save yourself and get cut cheese, unless you have a cheese slicer, my cheese was cut pitifully.
See sad cheese.

I felt sooo ‘bad’ using can parmesan instead of fresh!
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.