4In a large skillet or saucepan, combine ground beef, sausage, and garlic.
5In a large skillet or saucepan, combine ground beef, sausage, and garlic.
6In a large skillet or saucepan, combine ground beef, sausage, and garlic.
7Cook over medium-high heat until browned.
8Cook over medium-high heat until browned.
9Cook over medium-high heat until browned.
10Drain half the fat from the meat mixture.
11Drain half the fat from the meat mixture.
12Drain half the fat from the meat mixture.
13Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt to the meat mixture.
14Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt to the meat mixture.
15Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt to the meat mixture.
16Simmer the sauce mixture for 45 minutes while working on other steps.
17Simmer the sauce mixture for 45 minutes while working on other steps.
18Simmer the sauce mixture for 45 minutes while working on other steps.
19In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
20In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
21In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
22Stir the cottage cheese mixture together well and set aside.
23Stir the cottage cheese mixture together well and set aside.
24Stir the cottage cheese mixture together well and set aside.
25Add 1/2 teaspoon salt and the olive oil to the boiling water.
26Add 1/2 teaspoon salt and the olive oil to the boiling water.
27Add 1/2 teaspoon salt and the olive oil to the boiling water.
28Cook the lasagna noodles until al dente (not overly cooked).
29Cook the lasagna noodles until al dente (not overly cooked).
30Cook the lasagna noodles until al dente (not overly cooked).
31Drain the cooked noodles, rinse with cool water, and lay flat on a sheet of aluminum foil.
32Drain the cooked noodles, rinse with cool water, and lay flat on a sheet of aluminum foil.
33Drain the cooked noodles, rinse with cool water, and lay flat on a sheet of aluminum foil.
34To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
35To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
36To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
37Spoon half the cottage cheese mixture over the noodles and spread evenly.
38Spoon half the cottage cheese mixture over the noodles and spread evenly.
39Spoon half the cottage cheese mixture over the noodles and spread evenly.
40Cover the cottage cheese mixture with a layer of mozzarella cheese.
41Cover the cottage cheese mixture with a layer of mozzarella cheese.
42Cover the cottage cheese mixture with a layer of mozzarella cheese.
43Spoon a little less than half the meat/sauce mixture over the top.
44Spoon a little less than half the meat/sauce mixture over the top.
45Spoon a little less than half the meat/sauce mixture over the top.
46Repeat 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.
47Repeat 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.
48Repeat 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.
49Sprinkle the top generously with extra Parmesan.
50Sprinkle the top generously with extra Parmesan.
51Sprinkle the top generously with extra Parmesan.
52Either freeze, refrigerate for up to 2 days, or bake immediately.
53Either freeze, refrigerate for up to 2 days, or bake immediately.
54Either freeze, refrigerate for up to 2 days, or bake immediately.
55Bake in a 350°F oven until the top is hot and bubbly, 20 to 30 minutes.
56Bake in a 350°F oven until the top is hot and bubbly, 20 to 30 minutes.
57Bake in a 350°F oven until the top is hot and bubbly, 20 to 30 minutes.
Ingredients
1.5 lb. ground beef
1.5 lb. ground beef
1.5 lb. ground beef
1 lb. hot breakfast sausage
1 lb. hot breakfast sausage
1 lb. hot breakfast sausage
2 cloves garlic, minced
2 cloves garlic, minced
2 cloves garlic, minced
2 (14.5-oz.) cans whole tomatoes
2 (14.5-oz.) cans whole tomatoes
2 (14.5-oz.) cans whole tomatoes
2 (6-oz.) cans tomato paste
2 (6-oz.) cans tomato paste
2 (6-oz.) cans tomato paste
4 Tbsp. dried parsley, divided
4 Tbsp. dried parsley, divided
4 Tbsp. dried parsley, divided
2 Tbsp. dried basil
2 Tbsp. dried basil
2 Tbsp. dried basil
2.5 tsp. salt
2.5 tsp. salt
2.5 tsp. salt
3 cups low-fat cottage cheese
3 cups low-fat cottage cheese
3 cups low-fat cottage cheese
2 eggs, beaten
2 eggs, beaten
2 eggs, beaten
0.5 cup grated (not shredded) parmesan cheese
0.5 cup grated (not shredded) parmesan cheese
0.5 cup grated (not shredded) parmesan cheese
1 Tbsp. olive oil
1 Tbsp. olive oil
1 Tbsp. olive oil
1 (1o-oz.) package lasagna noodles
1 (1o-oz.) package lasagna noodles
1 (1o-oz.) package lasagna noodles
1 lb. sliced mozzarella cheese
1 lb. sliced mozzarella cheese
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.