The Best Lasagna Ever
Directions
- 1Bring a large pot of water to a boil.
- 2In a large skillet or saucepan, combine ground beef, sausage, and garlic.
- 3Cook over medium-high heat until browned.
- 4Drain half the fat from the meat mixture.
- 5Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt to the meat mixture.
- 6Simmer the sauce mixture for 45 minutes while working on other steps.
- 7In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
- 8Stir the cottage cheese mixture together well and set aside.
- 9Add 1/2 teaspoon salt and the olive oil to the boiling water.
- 10Cook the lasagna noodles until al dente (not overly cooked).
- 11Drain the cooked noodles, rinse with cool water, and lay flat on a sheet of aluminum foil.
- 12To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
- 13Spoon half the cottage cheese mixture over the noodles and spread evenly.
- 14Cover the cottage cheese mixture with a layer of mozzarella cheese.
- 15Spoon a little less than half the meat/sauce mixture over the top.
- 16Repeat the layering process: another layer of 4 lasagna noodles, remaining cottage cheese mixture, another 1/2 pound of mozzarella, and the rest of the meat mixture.
- 17Sprinkle the top generously with extra Parmesan.
- 18Either freeze, refrigerate for up to 2 days, or bake immediately.
- 19Bake in a 350°F oven until the top is hot and bubbly, 20 to 30 minutes.
Ingredients
- 1.5 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
- 2.5 tsp. salt
- 3 cups low-fat cottage cheese
- 2 eggs, beaten
- 0.5 cup grated (not shredded) parmesan cheese
- 1 Tbsp. olive oil
- 1 (1o-oz.) package lasagna noodles
- 1 lb. sliced mozzarella cheese
Equipment
large potlarge skillet or saucepanmedium bowlbaking panaluminum foil
Tips
- The best lasagna combines a mix of creamy and melty cheeses for the perfect texture and flavor.
- Begin by spreading a layer of noodles across the bottom of the baking dish. Next, add the creamy cottage cheese mixture, followed by slices of mozzarella and a generous layer of meat sauce. Repeat the layers once more, then finish with a sprinkle of parmesan on top before baking.
- After assembling the lasagna, cover it tightly and store it in the refrigerator for up to two days before baking. When you’re ready to bake the lasagna, let it sit at room temperature for about 30 minutes so it warms slightly, then bake according to the recipe directions.
- Wrap the unbaked lasagna securely in foil and store it in the freezer for up to three months. When you’re ready to enjoy it, let the lasagna thaw overnight in the refrigerator, then bake as usual—adding a few extra minutes if needed—until it's piping hot and bubbly.
- For a quick reheating option, microwave individual portions for 30 seconds to 1 minute until warm. For a larger amount, cover the baking dish with foil and place it in a 350 degrees Fahrenheit oven for 20 to 30 minutes, or until the lasagna is heated all the way through and the cheese is melty again.
- If spicy flavors aren’t for you, swap in mild breakfast sausage, or try using Italian sausage for a hint of herbs. You can also skip the sausage entirely and use an extra pound of ground beef.
- Crushed tomatoes or diced tomatoes work just as well as whole tomatoes—they’ll break down nicely into the sauce and still deliver that deep tomato flavor.
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