The best Lasagna Ever!




I had my mom’s side of the family over for an early Christmas Dinner a few days before Christmas. I found this amazing looking recipe on one of the best blogs ever, The Pioneer Woman. I had been eyeing the recipe for awhile, trying to determine when the best time to make it would be. Of course, when I voted to have Christmas at our house, this recipe came to mind. Can I just say, for the record, I am SO happy I chose to make this. I have some picky family members, including a 100% Italian StepDad, and people were RAVING about this lasagna. I was seriously a star for the evening. In fact on Christmas Eve, they were still talking about it! So try it…. I promise you, people will love it!

Ingredients: ( I doubled for the party, but this is the recipe for one)

  • 1 1/2 pounds ground beef
  • 1 pound hot breakfast sausage ( I made one with mild one with hot, people who tried the hot said it was really not spicy.)
  • 2 cloves minced garlic
  • 2 14.5 oz cans of whole tomatoes
  • 2 6 oz cans of tomato paste
  • 2 tbs dried parsley flakes
  • 2 tbs dried basil
  • salt
  • 1 10 oz package lasagna noodles
  • 1 tbs olive oil
  • 3 cups lowfat cottage cheese
  • 2 beaten eggs
  • 1/2 cup Kraft Parmesan Cheese
  • 4 tbs dried parsley flakes
  • 1 pound sliced mozzarella cheese


  1. In a large skillet, combine ground beef, sausage, and minced garlic, and cook until brown.
  2. Drain off half the fat.
  3. Pour in cans of whole tomatoes and tomato paste, 2 tbs parsley flakes, basil,  and 1 tsp salt.
  4. Mix together thoroughly, and simmer uncovered for about 45 minutes, stirring occasionally.
  5. In the meantime, boil the lasagna noodles. Add 1/2 tsp salt to the water, as well at the olive oil to keep the noodles from sticking. Cook the noodles al dente.
  6. When noodles are finished cooking, drain, rinse with cold water, and lay flat on aluminum foil.
  7. While meat and noodles are cooking, mix together cottage cheese and beaten eggs. To the mixture add the parmesan cheese, 2 tbs dried parsley flakes, and 1 tsp salt, and mix well.


  1. Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go.
  2. Spread half of the cottage cheese mixture evenly over the noodles
  3. Lay half pound of mozzarella cheese slices on top of the cottage cheese mixture. If the slices are thin, you will probably do two layers of cheese at once.
  4. With a spoon, make a line through your meat mixture, to distribute it evenly. Spread a little less than half the meat mixture over the cheese slices, and spread evenly.
  5. Repeat, with 4 noodles, remainder of cottage cheese mixture, remainder of mozzarella cheese slices, and the rest of the meat mixture.
  6. Top with a generous layer of parmesan cheese.
  7. Bake in a 350 degree oven for 20-30 minutes, until hot and bubbly!



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