PW's Lasagna

Nicole's lasagna post last week got me looking through all the lasagna recipes that I have saved.  So, I thought I would try out Pioneer Woman's "The Best Lasagna.  Ever." recipe.  

I have a strange and complicated history with lasagna.  It is one of those things that I have never loved, but at the same time, never hated.  And while Nicole's lasagna was pretty healthy (for a lasagna), most lasagnas are just a pile of fat and carbs.  And I can appreciate something like that.  Don't worry.  But only in moderation.  

This particular recipe intrigued me for the following reasons:

-Lots of meat.  About 2.5 lbs and a mixture of sausage and beef.  Yikes!  That is like 4 cows.  ...and a pig.

-Cottage cheese instead of ricotta.  Wha?!?!  I'll try it.  

-Two layers only.

-Meat on top!

The truth is, I could hardly handle all this meat.  Although I am a big talker about my love of meat, truth is, I cannot and do not desire to eat large quantities of meat.  This is a man's lasagna.  Men should eat this after a long day of hunting.  Or after playing Rugby.  In the rain.  Covered in mud and blood.  

On the other hand, I absolutely loved the entire meat/tomato layer while it was simmering on the stove.  Maybe I should just put it in a little ramekin and eat it with a tiny spoon.  Wearing a skirt.  

How do I feel about the cottage cheese layer?  Eh.  Not sure.  Indifferent.  Ricotta any better?  Eh.  

I mean:  lasagna is lasagna.  And I am still waiting for one that changes my life.  This one was good.  This butternut squash version is better.  But so different, so how can you even compare them?

Eating a salad with your lasagna automatically makes it healthier.  

PW’s Lasagna

by Pioneer Woman with modifications by foodforscot

1 1/2 pound ground beef (90/10)

1 pound mild Italian sausage

2 cloves garlic, minced

1 32-ounce can whole tomatoes

2 6-ounce cans tomato paste

4 tablespoons dried parsley

2 tablespoons dried basil

salt

3 cups lowfat cottage cheese

2 eggs, beaten

1/2 cups grated Parmesan cheese, plus extra for top

1 pound sliced mozzarella cheese

1 package (10 ounce) lasagna noodles

Bring a large pot of water to a boil.

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

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

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.

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.

(Servings: 8-10, Prep time: 1 hour, Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  6/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5