Friday, November 4, 2011

Classic Lasagna

I have made a lot of different lasagna and lasagna-type dishes.  Vegetarian, with squash instead of noodles, with goat cheese instead of mozzarella, with white sauce instead of marinara; there are endless options.  This time, however, I wanted to go classic.  Tomato meat sauce, noodles, and gooey cheese.  I intended to add a layer of spinach leaves to get a little more nutrients in the mix, but I can barely remember my name these days thanks to pregnancy brain, much less things that aren't on my shopping list. 

A quick Google search brought me to the always wonderful Pioneer Woman.  Not one to shy away from baked meaty, cheesy goodness, I knew she wouldn't steer me wrong.

When the power went out on Sunday, and we were deciding what to do with all the food in the refrigerator, the fate of the leftover lasagna was top priority.  I'm happy to say our porch made an excellent alternative refrigerator, even colder than the real thing, and it reheated wonderfully in a 350 degree oven the next day.  

I normally use ricotta, but loved the change to cottage cheese here.  It made the dish so much creamier.  Also, using sliced mozzarella in place of shredded seemed to create a gooier texture, which was delicious.   I might even cut back a little bit on the mozzarella next time (I can't believe I just wrote to use less cheese).

Classic Lasagna
based on The Pioneer Woman

1-1/2 pound Ground Beef or Turkey
2 cloves Garlic, Minced
1 28 oz. can crushed Tomatoes
1-2 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 Parmesan Cheese
2 Tablespoons Dried Parsley (I used about 1/4 cup fresh)
1 teaspoon Salt
1 10 oz. package Sliced Mozzarella Cheese
1 package oven ready Lasagna Noodles

Brown ground meat in a large skillet or saute pan. Drain.
Add garlic, tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
Simmer, covered, for 30-45 minutes.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
Spread a thin layer of sauce in the bottom of a baking dish.
Layer noodles, cottage cheese mixture, mozzarella, and tomato sauce.  End with noodles, sauce, and grated Parmesan cheese.

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.

1 comment:

  1. looks and sounds delicious! thanks for the review, will definitely be trying this recipe!


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