PW Lasagna
- Number of Servings: 12
Ingredients
1-˝ pound Ground Beef1 pound Hot Breakfast Sausage2 cloves Garlic, Minced2 cans (14.5 Ounce) Whole Tomatoes2 cans (6 Ounce) Tomato Paste2 Tablespoons Dried Parsley2 Tablespoons Dried Basil1 teaspoon Salt3 cups Lowfat Cottage Cheese2 whole Beaten Eggs˝ cups Grated (not Shredded) Parmesan Cheese2 Tablespoons Dried Parsley1 teaspoon Salt1 pound Sliced Mozzarella Cheese1 package (10 Ounce) Lasagna Noodles(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
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.
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).
To assemble:
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.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user LEXIROB21.
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.
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).
To assemble:
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.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user LEXIROB21.
Nutritional Info Amount Per Serving
- Calories: 590.4
- Total Fat: 35.8 g
- Cholesterol: 142.4 mg
- Sodium: 1,037.5 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 2.4 g
- Protein: 38.7 g
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