Our Favorite Recipes: Christmas Lasagna

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!

INGREDIENTS:

• 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
  
  

INSTRUCTION

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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