The Best Lasagna Ever {revisited}

from thepioneerwoman.com 

Although this recipe had already been posted, I realized I hadn't put step by step photos! So, since I was in the mood for lasagna again, I thought I'd take pictures this time and post them.

I N G R E D I E N T S

1 1/2 lb. ground beef

1 lb. hot breakfast sausage (i used regular)

2 cloves garlic, minced

2 cans (14.5) crushed tomatoes

2 can (6 oz) tomato paste

2 tbsp. dried parsley

2 tbsp. dried basil

1 tsp. salt

3 cups lowfat cottage cheese

2 whole beaten eggs

1/2 cup grated (not shredded) parmesan cheese

2 tbsp. dried parsley

1 tsp. salt

1 lb. sliced mozzarella cheese

1 package (10 oz) lasagna noodles

(1/2 tsp. salt + 1 tbsp. olive oil to water)

D I R E C T I O N S

--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, beat the eggs until thick.

--Then mix in cottage cheese, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. 

--Cook lasagna until “al dente” (not overly cooked).

--Then, once they're cooked how you want them, strain them with the cold water running to avoid sticky noodles.

--After they've been rinsed, lay them out to dry on a baking sheet until you are ready to assemble.

--We are ready 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.

--Now, make a line through the middle of the meat sauce to help you evenly distribute the two layers.

 --Spoon half the meat/sauce mixture over the top.

--Repeat! 

--Sprinkle top generously (or lightly, however you like it) 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.