Lots O’Meat Lasagna

2014-06-28
  • Yield : 4 servings
  • Prep Time : 25m
  • Cook Time : 40m
  • Ready In : 15m
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Ingredients

  • 1 1/2 pounds ground chuck
  • 1 pound ground Italian sausage
  • 1 onion
  • 2 cloves garlic, minced
  • 2 teaspoons ground oregano
  • 1 teaspoon ground basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 2 (15-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 1/2 cups small curd cottage cheese
  • 1 (5-ounce) package grated Parmigianno-Reggiano
  • 2 tablespoons freshly chopped parsley leaves
  • 2 large eggs, lightly beaten
  • 9 oven-ready lasagna noodles
  • 2 (8-ounce) packages shredded mozzarella

Method

Step 1

Preheat oven to 350 degrees F.

Step 2

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Step 3

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

Step 4

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

Step 5

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Step 6

Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

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