The Best Lasagna Ever

• porties: 12 servings
• actieve tijd: 30 minutes
• totale tijd: 1 hour

Ingrediënten

1 1/2 lb. ground beef

1 lb. hot breakfast sausage

2 cloves garlic, minced

2 (14.5-oz.) cans whole tomatoes

2 (6-oz.) cans tomato paste

4 tbsp. dried parsley, divided

2 tbsp. dried basil

2 1/2 tsp. salt

3 c. low-fat cottage cheese

2 eggs, beaten

1/2 c. grated (not shredded) parmesan cheese

1 tbsp. olive oil

1 (1o-oz.) package lasagna noodles

1 lb. sliced mozzarella cheese

Instructies

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 1 teaspoon 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. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until al dente (not overly cooked). Drain.

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 2 days, or bake immediately: 350°F oven until the top is hot and bubbly, 20 to 30 minutes.

Voedingswaarde

• Calorieën: 641
• Totale vet: 36 g
• Verzadigd vet: 15 g
• Transvet: 1 g
• Cholesterol: 138 mg
• Natrium: 1150 mg
• Totale koolhydraten: 37 g
• Voedingsvezels: 4 g
• Totale suikers: 9 g
• Eiwit: 40 g