Loaf Pan Lasagna

By srumbel

Recipe courtesy of Ree Drummond
Show: The Pioneer Woman
Episode: Dinner for Two

Ingredients

• Kosher salt
• 18 18 18 lasagna noodles
• 2 2 2 tablespoons extra-virgin olive oil
• 2 2 2 pounds bulk Italian sausage
• 1 1 1 pound ground beef
• 3 3 3 cloves garlic, minced
• 6-ounce 6-ounce can One 6-ounce can tomato paste
• 14.5-ounce 14.5-ounce cans Two 14.5-ounce cans whole tomatoes
• 1 1 1 tablespoon dried basil
• 2 2 2 tablespoons dried parsley
• 1 1/2 1 1/2 1/2 cups cottage cheese
• 1 1/2 1 1/2 1/2 cups ricotta
• 2 2 2 large eggs beaten
• 1/2 1/2 3 cup plus 3 tablespoons grated Parmesan cheese
• 18 18 18 slices mozzarella
• Ciabatta or baguette slices, for serving
• Halved cherry tomatoes tossed with chopped fresh basil, for serving

Details

Preparation time 40mins
Cooking time 90mins

Preparation

Step 1

Special equipment: three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans

Cover a baking sheet with plastic wrap.

Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.

Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.

In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.

Before or during assembly, cut or tear the lasagna sheets in half crosswise.

To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.

If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.

If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.

Yield:
3 loaf pan lasagnas (2 servings each)