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Lots O’Meat Lasagna

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 1 1/2 lbs ground chuck
  • 1 lb ground Italian sausage
  • 1 onion
  • 2 cloves minced garlic
  • 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 grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh parsley
  • 2 large lightly beaten eggs
  • 9 oven ready lasagna noodles
  • 2 (8 oz) packages shredded mozzarella cheese

Directions

Preheat oven to 350 °F.

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.