Meat Lovers Lasagna

 

Meat Lovers Lasagna

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!

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Ingredients:

  • 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.

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Directions:

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.

Enjoy!

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