When I found this
recipe, it was prefaced with a statement declaring it to be the "best lasagna ever". So I had to find out.
1.5 lbs ground beef (I used 1 lb)
.5 lb hot breakfast sausage (I used 1lb of turkey italian sausage)
2 cloves of garlic, minced
2 - 14.5 oz cans of whole tomatoes (I used diced tomatoes, undrained)
12 oz can of tomato paste
4 Tbsp dried parsley, seperated into two 2 Tbsp portions
2 Tbsp dried basil (I used the generic "italian seasonings")
2.5 tsp salt (seperated as 1 tsp, 1 tsp and a .5 tsp)
3 cups lowfat cottage cheese
2 eggs, beaten
.5 cup grated parmesan
12 slices of mozzerella cheese
10 lasagna noodles
1 Tbsp olive oil
1. Bring large pot of water to boil. Add in .5 tsp of salt and olive oil.
2. Brown ground beef and sausage, add garlic in a large skillet. Set aside.
3. Add tomatoes, paste, 2 Tbsp parlsey, basil and 1 tsp of salt.
4. In a medium bowl, combine cottage cheese, eggs, parmesan, 2 Tbsp parsley and 1 tsp salt. Set aside.
5. Cook lasagna noodles until "al dente".
6. Arrange 5 noodles on bottom of a 9x13 baking dish.
7. Spoon half of the cottage cheese mixture on.
8. Top with six mozzarella slices.
9. Spoon half of the meat mixture on.
10. Repeat steps 6-9. End with meat mixture on top.
11. Top with generous amount of grated parmesan.
12. Bake for 30-40 minutes at 350-degrees.
My "lesson learned" on this recipe. Drain the tomatoes. Ours came out a little watery but was perfect as a leftover. This recipe was a HUGE HUGE HUGE hit! Mike and Bryker both went crazy for it. Bryker ate a size as big as I did and Mike was thrilled for leftovers to take in for lunch the next day (he never takes his own lunch). The flavors are robust so if you prefer your lasagna to be a bit blander...I wouldn't recommend this. Yum! Serve with breadsticks and enjoy!
