1. Donna Lasagna (Taste of Home Most Requested Recipes cookbook)
What you will need:
- 1 pound lean ground beef ( I used ground turkey)
- 8 oz mild or hot Italian sausage ( I used kielbasa because that is what we had)
- 1 can (15 oz) tomato puree
- 2 cans (6 oz each) tomato paste
- 3 T. dried parsley flakes, divided
- 2 T. sugar
- 1 T. dried basil
- 1-1/2 tsp. salt, divided
- 1 garlic clove, minced
- 2 eggs, lightly beaten
- 3 C. (24oz) cream style cottage cheese ( I used small curd and it worked fine)
- ½ C. grated parmesan cheese ( I used a blend of American cheese from Costco and a little salt)
- ½ tsp. pepper
- 9 lasagna noodles, cooked and drained ( I used the gluten free kind from sprouts that you do not need to cook)
- 4 C. (16 oz) shredded mozzarella cheese
( I also made a box focaccia bread and that went really well with it!)
Preparing the Lasagna:
1. In a large pan, cook the beef and sausage over medium heat until no longer pink; drain. Add the tomato puree, tomato paste, 1 T. parsley, sugar, basil, 1 tsp. salt and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes ( the sauce was VERY thick, so I kept adding water to thin it out and it still didn’t really boil. I added probably an extra 1 ½ Cup water).
2. In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and remaining parsley and salt.
3. Spread ½ cup meat mixture in a greased 9x13 baking dish. Layer with three noodles, a third of the cheese mixture, 1-1/3 cup mozzarella cheese and a third of remaining meat sauce. Repeat layers twice.
4. Bake at 350 for 1 hour. Let stand 15 minutes before cutting.
5. Makes 12 servings
This was probably our favorite of all the five meals for this week. Ben gave it an 8.25 and I gave it a 9.
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| Found this Gluten Free Focaccia Mix and it went perfectly with the Lasagna! |
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