I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 18, 2011


This recipe is from Pioneer Woman.  Please see the original here.

1 1/2 # ground beef
1 # hot breakfast sausage
2 cloves garlic, minced

2 cans (14.5 oz) whole tomatoes
2 cans (6 oz) tomato paste
2 Tb dried parsley
2 Tb dried basil
1 tsp salt

3 C lowfat cottage cheese
2 whole beaten eggs
1/2 C grated Parmesan cheese
2 Tb dried parsley
1 tsp salt

1 # sliced Mozzarella cheese

1 package (10 oz) lasagna noodles

Bring large pot of water to boil.

In large pan combine first group and brown.  Drain half the fat.

Add next group  of ingredients and simmer 45 minutes.

In medium bowl, combine next group of ingredients.

Cook noodles to 'al dente'.

Assemble - arrange 4 cooked noodles in bottom of a baking pan, overlapping if necessary.  Spoon half cottage cheese mixture over the noodles.  Spread evenly.  Cover with a layer of mozzarella.  Spoon a little less than half of meat/sauce mixture over top.

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

Freeze, refrigerate (up to 2 days) or bake immediately at 350 for 20-30 minutes.

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