The Best Lasagna Ever

Prep Time:30 Minutes

Cook time:30 Minutes

Serves:12

http://fetchmyrecipe.com/recipes/2/The-Best-Lasagna-Ever

Ingredients

 *  1-1/2 pound  Ground Beef
 *  1 pound  Hot Breakfast Sausage
 *  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  Lowfat Cottage Cheese
 *  2 whole  Beaten Eggs
 *  1/2 cup  Grated (not Shredded) Parmesan Cheese
 *  2 Tablespoons  Dried Parsley
 *  1 teaspoon  Salt
 * <span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="outline:0px;"> 1 pound  Sliced Mozzarella Cheese
 * <span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="outline:0px;"> 1 package  (10 Ounce) Lasagna Noodles
 * <span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="outline:0px;"> (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Directions
<p style="margin-top:0px;margin-bottom:0px;padding-top:15px;outline:0px;font-size:14px;line-height:19px;color:rgb(95,97,97);font-family:Helvetica,Arial,san-serif;">Bring a large pot of water to a boil.

<p style="margin-top:0px;margin-bottom:0px;padding-top:15px;outline:0px;font-size:14px;line-height:19px;color:rgb(95,97,97);font-family:Helvetica,Arial,san-serif;">Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

<p style="margin-top:0px;margin-bottom:0px;padding-top:15px;outline:0px;font-size:14px;line-height:19px;color:rgb(95,97,97);font-family:Helvetica,Arial,san-serif;">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. Cook lasagna until “al dente” (not overly cooked).

<p style="margin-top:0px;margin-bottom:0px;padding-top:15px;outline:0px;font-size:14px;line-height:19px;color:rgb(95,97,97);font-family:Helvetica,Arial,san-serif;">To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. 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.

<p style="margin-top:0px;margin-bottom:0px;padding-top:15px;outline:0px;font-size:14px;line-height:19px;color:rgb(95,97,97);font-family:Helvetica,Arial,san-serif;">Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

<p style="margin-top:0px;margin-bottom:0px;padding-top:15px;outline:0px;font-size:14px;line-height:19px;color:rgb(95,97,97);font-family:Helvetica,Arial,san-serif;">Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.