Pioneer Woman Lasagna

Two of my closest friends, Lauren and Shea, just had babies a week apart.  So, one night this week after Jackson went to sleep, I made THREE lasagnas at one time.  This recipe would have been so much quicker and easier if you were making one, but tripling it was time consuming.  However, even doing things three times, it only took about an hour and 45 minutes, so it wasn't too terrible.  This is a great lasagna recipe and I love that it has sausage in it.  Most of Pioneer Woman's recipes are so yummy.  Here's the link to her blog because her step-by-step are so fun to follow: http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

Hopefully my friends will love it and it will be a good excuse to go love on some sweet new babies!!

1-1/2 pound Ground Beef

1 pound Hot Breakfast Sausage

2 cloves Garlic, Minced

2 cans (14.5 Ounce) Whole Tomatoes

2 cans (6 Ounce) Tomato Paste

2 Tablespoons Dried Parsley

2 Tablespoons Dried Basil

1 teaspoon Salt

3 cups Lowfat Cottage Cheese

2 whole Beaten Eggs

1/2 cup Grated (not Shredded) Parmesan Cheese

2 Tablespoons Dried Parsley

1 teaspoon Salt

1 pound Sliced Mozzarella Cheese

1 package (10 Ounce) Lasagna Noodles

(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.