Allison has been making this lasagna every Christmas for the past 10 years. The leftovers are perfect for the days after Christmas when you don't feel like cooking!

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  • 1 1/2 pounds ground beef
  • 1 lb hot breakfast sausage
  • 2 cloves minced garlic
  • 1 cans (14.5 oz) whole tomatoes
  • 2 cans (6 oz) tomato paste
  • 2 tbsp dried parsley
  • 2 tbsp dried basil
  • 2 1/2 tsp salt
  • 3 cups lowfat cottage cheese
  • 2 whole beaten eggs
  • 1/2 cups grated (not shredded) Parmesan cheese
  • 2 tbsp dried parsley
  • 1 tbsp olive oil
  • 1 package (10 oz) lasagna noodles
  • 1 lb sliced mozzarella cheese


1. Bring a large pot of water to a boil.

2. 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 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

3. 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. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until “al dente” (not overly cooked). Drain. 

4. 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. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

5. 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.

Recipe from The Pioneer Woman

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