Lots O'Meat Lasagna

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 25 min
  • Inactive: 10 min
  • Cook: 1 hr 40 min
  • Yield: 4 servings
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Ingredients

1 1/2 pounds ground chuck

1 pound ground Italian sausage

1 onion

2 cloves garlic, minced

2 teaspoons ground oregano

1 teaspoon ground basil

1/4 teaspoon salt

1/4 teaspoon pepper

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano

2 (15-ounce) cans tomato sauce

1 (6-ounce) can tomato paste

1 1/2 cups small curd cottage cheese

1 (5-ounce) package grated Parmigianno-Reggiano

2 tablespoons freshly chopped parsley leaves

2 large eggs, lightly beaten

9 oven-ready lasagna noodles

2 (8-ounce) packages shredded mozzarella

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
  3. Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
  4. In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
  5. Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked 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.
  6. Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
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