Mains, Fixins' & Sweets

The Best Ever Lasanga

Lasange headerI don’t really like lasagna, I didn’t eat it or make it for years. It’s all sloppy and messy all over your plate, the ricotta is grainy, just a big no for me. But then I was watching a Pioneer Woman episode and she made it using cottage cheese instead of ricotta. I was intrigued so I came up with this recipe. Its a combo of my uncles and Ree’s. (Ha! I wish we were on a first name basis, her and Joanna Gaines are my spirit animals…)


Lasanga ingredients.jpgFor this epic recipe you will need: lasagna noodles, sliced mozzarella, garlic, parmesan, cottage cheese, ground beef, eggs, salt, canned whole tomatoes, canned tomato paste, dried basil and dried parsley.


lasanga meat cooked.jpgFirst brown your ground beef in a skillet with high sides


Lasanga meat with garlic.jpgAdd the minced garlic and cook for about a minute until the garlic is fragrant.


Lasanga meat with tomatoes.jpgAdd the tomatoes, tomato paste, basil and parsley.


Lasanga meat cooking.jpgSimmer for 45 minutes on low heat, smashing the tomatoes as you go and stirring occasionally.


lasanga noodles cooking.jpgWhile the sauce cooks, cook your lasagna noodles until they’re al dente.


Lasanga noodles done.jpgWhen the noodles are done, drain them and toss them while a little olive oil to keep them from sticking and drying up.


lasanga cottage cheese before mixing.jpg
After the noodles are cooked and the meat sauce is cooking mix up your cheese layer. Combine cottage cheese, eggs, basil, parsley, parmesan, and salt.


lasanga cottage cheese mixture.jpgMix well and set aside until ready to assemble.


Lasanga meat sauce done.jpgAfter the sauce has cooked it will be nice and thick and the tomatoes will break down. Remove from heat.


Lasnaga noodle layer 2.jpgLay your noodles over lapping slightly in your oven safe pan

Lasanga cottage cheese layer 2.jpgCover the noodles with half of the cottage cheese mixture, careful when spreading  so it doesn’t go under the noodle layer


Lasanga cheese layer 2.jpg
Add your mozzarella cheese layer


Lasanga meat layer 2.jpgTop the cheese layer with half of the meat sauce. Repeat the layering one more time ending with the meat sauce.


lasnaga ready for oven.jpgTop with parmesan cheese. Put into a preheated 350 degree oven for 30 minutes, until the cheese is bubbly.


lasnaga finished in pan.jpgRemove from the oven and allow to cool for 15 minutes. It is molten hot when it first comes out.


lasanga side.jpgCut into squares and serve. Then sit down and enjoy.



The Best Lasagna


1-1/2 pound Ground Beef
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  Cottage Cheese
2 whole Beaten Eggs
1/2 cup Grated or Shredded Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles


In a large skillet or saucepan, combine ground beef and garlic. Cook until browned. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes.

Meanwhile bring a large stock pot of water to a boil. Cook lasagna noodles until al dente. Drain and toss lightly with olive oil to prevent them from sticking and drying out.

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. 

Arrange cooked lasagna noodles in the bottom of a baking pan, overlapping slightly. 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. Sprinkle with extra Parmesan.

Bake at 350-degree oven for 30 minutes, or until top is hot and bubbly. This can also be made ahead and refrigerated for up to two days before cooking.




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