Ingredients
- 1 1/2 pounds ground beef
- 1 pound hot breakfast sausage
- 2 cloves minced garlic
- 2 14.5-oz cans of whole tomatoes
- 2 6-oz cans of tomato paste
- 2 tablespoons of dried parsley flakes
- 2 tablespoons dried basil
- 1 teaspoon salt
- 10-oz package of lasagna noodles
- 1/2 teaspoon salt to the water
- 1 tablespoon olive oil
- 3 cups lowfat cottage cheese
- 2 beaten eggs
- 1/2 cup Kraft Parmesan Cheese
- 2 tablespoons dried parsley flakes
- 1 teaspoon salt.
Directions
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In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic. Cook until brown. Drain about half the fat.
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ter that, add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil, And 1 teaspoon salt.
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Mix together thoroughly and simmer, uncovered, about 45 minutes…Stirring occasionally.
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In the meantime, boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles “al dente” so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.
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While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese. 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.
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Now, go ahead and build your assembly line: meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles.
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Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go.
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Spread half of the cottage cheese mixture evenly over the noodles… Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. This particular brand of cheese was cut very thin, so I had to double up the slices to make 1/2 pound. Don’t let this throw you off—some brands are cut thicker, and would only require a single layer of slices. NOTE: I prefer sliced mozzarella, but you can certainly use grated mozzarella if necessary.
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With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly.
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Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed.
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Now it’s time to repeat the process! Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture.
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Then top the cottage cheese mixture with another 1/2 pound of mozzarella. And finish with the rest of the meat mixture. Spread evenly.
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Now grab that trusty-rusty container of good ol’ Kraft Parmesan Cheese and start sprinklin’! Top with a pretty generous layer.
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Now pop it in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)