• 12servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B3, B9, B12, C, D
MineralsIodine, Fluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 1/2 pound Ground Beef

  2. 1 pound Hot Breakfast Sausage

  3. 2 clove s Garlic, Minced

  4. 2 cans (14 1/2 Ounce) Whole Tomato es

  5. 2 cans (6 Ounce) Tomato Paste

  6. 2 Tablespoons Dried Basil

  7. 3 cups Lowfat Cottage Cheese

  8. 2 whole Beaten Egg s

  9. 1/2 cups Grated (not Shredded) Parmesan Cheese

  10. 2 Tablespoons Dried Parsley

  11. 1 teaspoon Salt

  12. 1 pound Sliced Mozzarella Cheese

  13. 1 package (10 Ounce) Lasagna Noodles

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

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil.

  2. 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. Set aside.

  3. 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).

  4. To assemble:

  5. 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 mixture over the top.

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

  7. 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.


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