Tuesday, 03 April 2018 20:44

Lasagna

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Lasagna Recipe Lasagna Recipe

Lasagna:

 

Ingredients:

  • 1 package Whole Foods 365 Pork Italian Sausage
  • 1 pound ground beef
  • 1 tbsp onion powder
  • 2 minced garlic cloves
  • 1 28 oz can crushed tomatoes, Muir Glen
  • 13 oz canned tomato sauce, Muir Glen
  • 12 oz canned tomato paste, Muir Glen
  • ½ cup water
  • 2 tablespoons sugar
  • 1 ½ tablespoons dried basil leaves
  • ½ tablespoon fennel seeds
  • 1 tablespoon Italian seasoning
  • 1 tablespoon salt
  • ¼ tablespoon ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 oz low fat cottage cheese
  • 1 egg
  • 1 teaspoon salt
  • shredded mozzarella cheese
  • ¾ cup grated parmesan cheese

Directions:

  1. In a large pot brown sausage, ground beef, onion powder and garlic over medium heat.
  2. Add all other ingredients through parsley and stir.
  3. Simmer for 90 minutes, stirring occasionally.
  4. Cook lasagna noodles according to package directions.
  5. Combine cottage cheese, egg and salt in a small bowl.
  6. Preheat oven to 375 degrees.
  7. Assemble lasagna.
  8. First spread 1 ½ cups of sauce on bottom of 9 x 13 baking dish.
  9. Add six noodles.
  10. Spread ½ of cottage cheese mixture to top of noodles.
  11. Top with shredded mozzarella cheese.
  12. Add 1 ½ cups sauce and sprinkle with parmesan cheese.
  13. Repeat steps 9-12, ending with parmesan cheese.
  14. Cover with foil and bake for 25 minutes.
  15. Remove foil and bake an additional 25 minutes.
  16. Let rest for 10 minutes before serving.

Tips:

  1. I like to double the sauce portion of this recipe, freeze ½ of it and use it later for a simple spaghetti dinner.
  2. I prefer to make this lasagna the night before or the morning of the day I am going to serve it.  I think the flavors of the fennel and Italian seasoning are more pronounced if it has a chance to cool in your fridge.
  3. We prefer to use Muir Glen products because of their commitment to the environment.

 





Read 6845 times Last modified on Saturday, 06 October 2018 11:37