In a skillet, combine ground beef, sausage and 2 cloves minced garlic. Cook until brown, draining off half the fat. Pour in cans of whole tomatoes and tomato paste, dried parsley flakes, dried basil, and 1 tsp salt. Mix together thoroughly and simmer, uncovered about 45 minutes, stirring occasionally.
Boile the lasagna noodles. Add 1/2 tsp salt and 1 Tbsp of evoo to water. Cook the noodles until al dente. When noodles are finished, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. While meat and noodles are cooking, mix lowfat cottage cheese in a bowl with 2 beaten eggs. Add 1/2 cup parmesan cheese, 2 Tbsp dried parsley flakes and 1 tsp salt.
Set up your assembly line; meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles. Lay four cooked noodles in the botton of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles. Then lay 1/2 pound of mozzarella on top of the cottage cheese mixture. Then spread 1/2 of the meat mixture atop the mozzarella cheese.
Repeat the layering process; noodles, cottage cheese, mozzarella, meat mixture. Top generously with parmesan cheese. Place in a 350 degree oven for 20 to 30 minutes until hot and bubbly.
Alternately, you could cover and freeze it, unbaked, or cover and refrigerate unbaked for up to two days.
Originally Submitted
4/24/2009
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