The Humpherys Family

ZZ Lasagna BEB Version

Recipe Added:  5/17/2012
1 1/2 lb ground beef
1 lb breakfast sausage
2 cloves garlic, minced
2 14-oz cans whole tomatoes
2 6-oz cans tomato paste
2 Tbsp dried parsley
2 Tbsp dried basil
1 tsp salt
 3 cups cottage cheese
2 eggs, beaten
1/2 cup grated Parmesan cheese
2 Tbsp dried parsley
1 tsp salt
1 lb sliced Mozzarella cheese
1 10-oz pkg lasagna noodles
Bring a large pot of water with 1/2 Teaspoon salt and 1 Tbsp olive oil to a boil. Cook lasagna until “al dente” (not overly cooked). Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain the grease. Add tomatoes, tomato paste, 2 Tbsp parsley, basil and salt. Simmer 45 minutes. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 Tbsp parsley, and 1 tsp salt. Stir together well. Set aside.

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.
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