Lots O'Meat Lasagna Recipe by Paula Deen

1 ratings
Moderate Level
105 MIN 15 Prep + 90 Cook
Servings
1 ratings
Moderate Level
105 MIN 15 Prep + 90 Cook

Lots O'Meat Lasagna Recipe by Paula Deen

1 ratings
Print
1 ratings
Moderate Level
105 MIN 15 Prep + 90 Cook
Loading the player...

Ingredients

  • 1 1/2 lbs ground chuck
  • 1 lb ground Italian sausage
  • 1 onion
  • 2 cloves garlic, minced
  • 2 teaspoons ground oregano
  • 1 teaspoon ground basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
  • 2 (15 oz) cans tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 1/2 cups small curd cottage cheese
  • 1 (5 oz) package Parmigiano-Reggiano cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 2 large eggs, lightly beaten
  • 9 oven ready lasagna noodles
  • 2 (8 oz) packages mozzarella cheese, shredded

Preparation

Preheat oven to 350°.

 

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

 

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

 

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

 

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

 

Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Reviews

Only registered users can write reviews. Please, or register

1 Review

Susette
Susette 9/25/2015
9/25/2015
Delicious!

Delicious!

magazine ad      Hugs

magazine ad      Hugs