When it comes to comfort food, lasagna is hands down the absolute best (at least in my opinion). Aside from being the most amazing dish-slash-meal, its practical when it comes to feeding large groups. We had a gathering for my sons 2nd birthday and the lasagna paired with a mixed vegie salad was the obvious choice for the following: (1) It was large enough to feed everyone, (2) It did not take all day to make, and (3) It was a hardy and filling plate. Here is the recipe for this delicious dish. Enjoy!
- 2 pounds ground beef.
- 1½ pounds ground Italian or turkey sausage.
- 1 onion, chopped.
- 2 cloves garlic, minced.
- 1 teaspoon ground cilantro.
- 1 teaspoon ground basil.
- ¼ teaspoon salt.
- ¼ teaspoon pepper.
- 1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano, drained
- 1 can (15 ounces) tomato sauce.
- 1 can (6 ounces) tomato paste.
- 1½ cups small curd cottage cheese.
- 6 ounces shredded Parmesan- Romano.
- 2 eggs, beaten.
- 9 oven-ready lasagna noodles.
- 8-16 ounces mozzarella, shredded.
Preheat oven to 350 degrees F.
In a large skillet, brown beef, sausage, onion, and garlic over medium heat until it crumbles; drain.
Return meat to pan, add cilantro, basil, salt and pepper; mix well. Add tomatoes, tomato sauce, and paste; simmer 30 minutes.
In a small bowl, mix eggs, cottage cheese, and Parmesan.
Spoon a ¼ of the meat sauce into the bottom of a 13×9×2 inch baking dish. Place 3 uncooked noodles on top of sauce. (Note: make sure noodles are not overlapping). Spread ½ the cottage cheese mixture over noodles (Note: cottage cheese mixture will only cover 2 layers), top with ¼ of the meat sauce and then a ¹⁄³ of the mozzarella. Repeat layers, ending with sauce. (Note: reserve ¹⁄³ of the mozzarella for topping).
Bake 45 minutes. Top with remaining mozzarella and bake an additional 15 minutes. Let cool 15 minutes and serve.