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February 17, 2015

Classic rich, meaty, cheesy lasagna to serve a crowd. So, so good.

If you are serving a smaller number, you could also divide the recipe among 4 loaf pans, freeze them for when you want them and get 2 (large) to 4 (modest) servings out of each one. Or divide it between two 8 x 8 pans … or just eat a lot of lasagna. I don’t think anyone will mind.


1-½ pound ground beef
1 pound hot breakfast sausage (hot bulk pork sausage)
2 cloves garlic, minced
1 (28 oz.) can tomatoes
2 (6 oz.) cans tomato paste
2 Tbsp dried parsley
2 Tbsp dried basil
1 tsp salt
3 cups lowfat cottage cheese
2 eggs, beaten
½ cups grated (not shredded) Parmesan cheese
2 Tbsp dried parsley
1 tsp salt
1 lb. sliced mozzarella cheese
1 package (10 oz.) lasagna noodles (8 noodles)

Bring a large pot of water to a boil. Add salt. Cook the lasagna noodles until al dente.

Meanwhile, in a large frying pan or saucepan, cook the ground beef, sausage, and garlic. Drain half the fat. Add tomatoes, tomato paste, 2 Tbsp parsley, basil and 1 tsp salt. Simmer for 45 min.

In a medium bowl, combine the cottage cheese, beaten eggs, parmesan, parsley, and salt.

Arrange 4 cooked lasagna noodles in the bottom of a 9×13 baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles and 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.

Bake at 350 degrees F for 20-30 min, or until top is hot and bubbly. You can also make it ahead and refrigerate for up to two days, or freeze it. It will take longer to cook of course -probably an hour or more if frozen.

(Recipe from


From → Pasta

One Comment
  1. This looks pretty yummy. I’m always interested to see/read about what you and John are eating. Thanks!

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