When it is cold outside, you want something comforting and hearty. Sometimes soup doesn’t cut it. Tonight I made a lasagna for dinner, just like my mom made when we were growing up. Except my mom made her own sauce. It’s not that I can’t make my own sauce, it’s just… jars of spaghetti sauce were buy one get one free, and I couldn’t pass up a bargain. I’m definitely not a purist, anyway. You’ll notice that I use cottage cheese instead of ricotta, which sounds disgusting, but trust me… it’s good. I hate cottage cheese. With all the sauce, cheese, meat, and pasta, you won’t even know it’s there, but it adds a creaminess to the dish. Also, it’s cheaper than ricotta, and I don’t care for the graininess of ricotta. My boyfriend, who claims not to like lasagna, really enjoyed this lasagna.
What You’ll Need:
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 onion
- 2 cloves garlic, minced
- 2 Jars of your favorite spaghetti sauce (or if you’re feeling ambitious, homemade)
- 1 1/2 cups small curd cottage cheese
- 1 (5-ounce) package grated Parmesan
- 2 large eggs, lightly beaten
- 9 lasagna noodles (boiled or oven-ready)
- 2 (8-ounce) packages shredded mozzarella
Preheat Oven to 350 degrees
In a large pan, combine beef, sausage, onion, and garlic. Season with salt and pepper. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add spaghetti sauce. Bring to a boil, reduce heat and simmer 30 to 45 minutes. Since you’re using a pre-made sauce, you can eliminate this step, but if you have the time, it really gives you a more robust flavor.
Meanwhile, in a bowl, combine cottage cheese, parmesan, and eggs.
Spoon 1/4 of sauce into bottom of a 13 X 9 X 2-inch baking pan. Place 3 lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
*I know it’s hard to resist cutting into it right away, but you can’t skip this step, or you’ll have a gloppy mess. I put the garlic bread in the oven while I was letting the lasagna rest.