Skip to main content

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.

Comments

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Lemon Garlic Baked Salmon

Happy New Year! I hope you had a wonderful holiday season, and ate all the cookies.  I'm not big on New Year's resolutions, but all the treats I've been eating for the past month have been making me feel a little sluggish.  When I saw a one day "cleanse" I thought I'd give it a try.  Loosely, it called for drinking hot lemon water first thing in the morning, a Glowing Green Smoothie for breakfast, Ginger Lemon Cayenne Detox tea and vegetables for lunch and dinner. My day went like this: First thing after my run: Hot Lemon water - This is a nice way to warm up.  I do this all the time. Breakfast: Glowing Green Smoothie - I liked it a lot.  Very refreshing and hydrating.  Wished I hadn't baked donuts the night before as they were staring me down on the kitchen counter. Lunch: Spicy Mulligatawny Soup - I'm pretty sure that's not what they meant by "salad," but I went with it. Snack: Ginger Lemon Cayenne Detox tea - Zingy and invigorat...

Roasted Sweet Potato Salad

A few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch.  I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the menu , and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good.  The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread.  I took some liberties, changed up some ingredients, and made it into a salad. Roasted Sweet Potato Salad Romaine and Kale, shredded Olive oil Sweet potato rounds, roasted Apple, sliced Avocado Roasted tomatoes Goat cheese Balsamic Vinegar Drizzle kale and romaine with olive oil Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes. Tomatoes - toss with olive o...

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...