Great Fall Comfort Food: My Favorite Lasagna
September 28, 2009
If you’re looking for a great Lasagna recipe, look no further. This one can’t be beat. I used egg whites and low-fat cottage cheese, trying to shed some fat. I also love to use whole wheat noodles. Enjoy for a large gathering, Sunday night dinner or just when you want to have leftovers during the week.
Three Cheese Lasagana
Prep:
25 minutes
Cook:
1 hour, 45 minutes
Yield:
8 to 10 servings
Ingredients
1 pound lean ground beef
1 pound Italian sausage, casings removed
3/4 cup chopped onion
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) tomato sauce
2 tbsp. dried parsley flakes, divided
1 tbsp. dried basil
3 cups low-fat cottage cheese
2 egg whites
1 cup grated Parmesan or Asiago cheese, divided
1 teaspoon dried oregano
1 (1-pound) package lasagna noodles, cooked
1 cup shredded mozzarella cheese
1 pound Italian sausage, casings removed
3/4 cup chopped onion
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) tomato sauce
2 tbsp. dried parsley flakes, divided
1 tbsp. dried basil
3 cups low-fat cottage cheese
2 egg whites
1 cup grated Parmesan or Asiago cheese, divided
1 teaspoon dried oregano
1 (1-pound) package lasagna noodles, cooked
1 cup shredded mozzarella cheese
Preparation
1. Cook and stir ground beef, sausage, onion and garlic in a large saucepan until beef is browned and onion is tender; drain.
2. Stir in tomatoes, sauce, 1 tablespoon parsley flakes and basil. Bring to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 45 minutes to 1 hour or until mixture thickens.
3. Preheat oven to 350F. In a large bowl, combine cottage cheese, eggs, 1/2 cup Parmesan cheese, remaining parsley and oregano.
4. Reserve 1/2 cup of meat sauce. Spread one-fourth of remaining sauce in the bottom of an ungreased 9- x 13-inch baking pan. Top with one-fourth of the noodles and one-fourth of the cheese mixture. Repeat layers 3 more times. Spread reserved 1/2 cup meat sauce over top; sprinkle with remaining Parmesan cheese. Bake, uncovered, 30 minutes. Top with mozzarella and bake 15 minutes more.
2. Stir in tomatoes, sauce, 1 tablespoon parsley flakes and basil. Bring to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 45 minutes to 1 hour or until mixture thickens.
3. Preheat oven to 350F. In a large bowl, combine cottage cheese, eggs, 1/2 cup Parmesan cheese, remaining parsley and oregano.
4. Reserve 1/2 cup of meat sauce. Spread one-fourth of remaining sauce in the bottom of an ungreased 9- x 13-inch baking pan. Top with one-fourth of the noodles and one-fourth of the cheese mixture. Repeat layers 3 more times. Spread reserved 1/2 cup meat sauce over top; sprinkle with remaining Parmesan cheese. Bake, uncovered, 30 minutes. Top with mozzarella and bake 15 minutes more.
2 Responses to “Great Fall Comfort Food: My Favorite Lasagna”
kathryn says:
September, 29 2009at 05:55 pm
Are the noodles pre-cooked before layering in dish with sauce?
Alison Lewis says:
September, 30 2009at 08:53 am
yes they are. Thanks! Alison