Lasagna

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)

DIRECTIONS:

1. Bring a large pot of water to a boil.

2. 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.

3. 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).

4. 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.

5. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

6. 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.

NOTES:

I used a sweet Italian sausage. I don't remember the brand, but I didn't care for the taste too much. I also used generic brands for the dried parsley and basil. Next time, I'll try a better sausage and maybe use McCormick brand parsley and basil. I also didn't use the entire box of lasagna noodles, but I should have. It also needed a little more mozzarella cheese than I used. Oh, and since I was in a rush, I didn't simmer the meat mixture for the full 45 minutes...I think I did it for only 20 minutes.

RESULTS:

It was okay, for me. Vuong really liked it, and so did his family. I think it just needs a *little* tweaking for me to absolutely love it. I'll definitely be trying it again though.

http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/