Mrs. Regueiro's Plate: PW's Best Lasagna

Thursday, November 19, 2009

PW's Best Lasagna

We hosted family dinner night with an Italian theme because we thought it might be a nice trip down memory lane for them. (They took a Griswold-isque vacation to Italy 2 years ago). It was a nice and hearty meal that we all loved. I love this lasagna because of the richness of the meat, and use of cottage cheese and the quantity this meal makes...perfect for the family!

The Best Lasagna Ever
Adapted from The Pioneer Woman & also seen in her new cookbook

1 pound Ground Sirloin (I used 85% lean)
8 oz Breakfast Sausage
12 oz Spicy Italian Sausage
4 cloves Garlic, Minced
1 can (28 ounce) Whole Tomatoes - My choice
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Fresh Parsley
2 Tablespoons Fresh Basil
1 tablespoon Fennel seeds
1 tablespoon Italian seasoning
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Fresh 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)
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:
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.
Repeat, ending with meat mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 30 minutes, or until top is hot and bubbly.

Review: Everyone loved the lasagna, because of the wonderful mixtures of meat. The sweetness from the breakfast sausage, and the spiciness from the Italian sausage was the perfect combination of flavors for lasagna. I was leery of the cottage cheese instead of using ricotta cheese, but the creaminess is still enjoyable. Thanks PW for such a great recipe, my food coma was definitely worth it.
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