Lasagna Night
Most nights we eat grilled chicken or fish with rice and vegetables. As the weather starts to get cooler though, I crave comfort food. Casseroles and one-pot dinners with layers of favor that warm the soul. Nothing does that quite like lasagna. It's the meal that everyone remembers their mom making growing up. It's warm, comforting and, well ... delizioso!
This recipe is super simple. I really like to make a large batch and put it in several different disposable pans to freeze. They are great to take to family and friends for dinner (I took one to my grandmother today) and I love to always have one in the freezer for those nights I don't feel like cooking. Lasagna Ingredients: 1-1/2 pound Ground Beef 1 pound Hot Breakfast Sausage 2 cloves Garlic, Minced 2 cans (14.5 Ounce) Crushed Tomatoes 2 cans (6 Ounce) Tomato Paste 4 Tablespoons fresh Parsley, chopped 2 Tablespoons fresh Basil, chopped 2 teaspoons Salt 3 cups Lowfat Cottage Cheese 2 whole Beaten Eggs 1/2 cup Shredded Parmesan Cheese 1 pound Sliced Mozzarella Cheese 1 package (10 Ounce) no-boil Lasagna Noodles
In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Dump meat mixture into colander to drain the fat; return mixture to saucepan. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 2 teaspoons of salt. Let the sauce mixture simmer covered 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.
To assemble:
Spread a small amount of meat mixture into bottom of the pan and arrange 4 lasagna noodles on top, 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.
Serve it with a Caesar salad, fresh loaf of ciabatta bread and a great bottle of red wine. Di niente!
