Saturday, August 17, 2013

Meat Packed Lasagna

If you are not a meat eater stand clear of this bad boy! I usually make two every time I decide to make it because it doesn't last very long. Be careful, it sometimes becomes breakfast, lunch, and dinner. By the end of the week I can't fit into some of my jeans. 

Make sure to use a good cheese. I feel like that makes a big difference. 


2 lbs ground beef
1 lb ground Italian sausage (uncooked)
1 chopped onion (I usually buy these pre-chopped from Trader Joes and dump in the entire bag)
2 cloves of minced garlic
2 1/2 tsp ground oregano
1  1/2 tsp ground basil
1/4 tsp salt
1/4 tsp pepper
1 (14.5 ounce) can diced tomatoes
2 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 cups small curd cottage cheese
1 (5 ounce) package grated Parmigianno-Reggiano
2 tbsps chopped parsley (I use dry parsley, but fresh is probably better)
2 large eggs
1 box oven ready lasagna noodles (these are amazing I buy 2 boxes in case)
2 (8 ounce) packages of shredded mozzarella (get good cheese)


Preheat oven to 350 degrees Fahrenheit

In a large pot, combine ground beef, sausage, onion, and garlic. Cook over medium heat until brown, then drain.

Return meat to the pot, add oregano, basil, salt and pepper, add the can of chopped tomatoes, tomato sauce, and tomato paste. Bring to a boil, reduce heat and simmer for 30 minutes.

In a medium bowl, combine cottage cheese, Parmesan, parsley, and eggs.

Spoon some sauce into the bottom of a 13 by 9 by 2-ince baking pan. Place 3 uncooked oven ready lasagna noodles on top of the sauce, making sure not to overlap the noodles. Spread some cottage cheese mixture over the noodles, top with sauce and mozzarella cheese. Keep layering until the pan is full.

Cover with foil and bake for 45 min. I take the foil off after 30 min so the cheese can brown.

1 comment:

  1. Made this last night very yummy :). Thanks for sharing


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