- 1-1/2 pound Grass Fed Ground Beef
- 1 pound Hot Breakfast Sausage
- 4 cloves Garlic, Minced
- 2 cans (14.5 Ounce) Whole Tomatoes
- 2 cans (6 Ounce) Tomato Paste
- 2 Tablespoons Dried Parsley
- 2 Tablespoons Dried Basil
- 1 teaspoon Salt
- 3 cups Lowfat Cottage Cheese
- 2 whole Beaten Eggs
- 1/2 cup Grated Good Parmesan Cheese
- 2 Tablespoons Dried Parsley
- 1 teaspoon Salt
- 1 pound Sliced Mozzarella Cheese (optional: plus 1 pgk Garlic and Herb Jack Cheese. Sargento makes this if you can find it)
- 1 package (10 Ounce) Lasagna Noodles
- (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
INSTRUCTIONS
Bring a large pot of water to a boil. Add the salt and olive oil to the water.Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain off half the fat from the meat. Add in the tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Mix well and let the sauce simmer for about 45 minutes while you prep the filling.In a medium bowl, mix together the cottage cheese, beaten eggs, grated Parmesan, and 2 more Tablespoons of parsley. Mix together well. Cook lasagna until “al dente” (not overly cooked).
Cook the lasagna noodles to “al dente” . Drain and lay out flat on the counter for easy assembly and to keep them from sticking in a folded mess.Now the fun begins!Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping. Spoon half the cottage cheese mixture over the noodles. Spreading evenly. Next layer slices of mozzarella cheese. Spoon a little less than half the meat sauce mixture over the top.Repeat, and use the Garlic Herb Jack cheese if using, ending with meat sauce mixture. Sprinkle top generously with extra Parmesan.
Now either bake at 350 for 20-30 minutes OR refrigerate for up to 2 days or freeze until later.
Then sit back and relax!
