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Best Lasagna Ever from Pioneer Woman
by Dee Siburt
serves: 12
 
Ingredients:
  1.50 lb   Ground beef
  1 lb   Breakfast sausage
  2 cloves   Garlic, minced
  2 can   Whole tomatoes (14.5 oz)
  2 C   Tomato paste (6oz)
  2 Tbsp   Dried parsley
  2 Tbsp   Dried basil
  1 tsp   Salt
  3 C   Cottage cheese
  2   Eggs, beaten
  1/2 C   Grated Parmesan cheese
  2 Tbsp   Dried parsley
  1 tsp   Salt
  1 lb   Sliced mozzarella cheese
  1 pkg   Lasagna noodles (10oz)
Directions:
  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.