Best Lasagna Ever

By KodiakDavis

Ingredients

• 1-1/2 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
• 1/2 cup 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)

Details

Servings 12
Preparation time 30mins
Cooking time 60mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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.