Saturday, July 21, 2012


Um, did you know that there really aren't any pretty pictures of lasagne?  Trust me.  I've been out there looking and...nope.  This one is kind of okay looking, but it's misleading, because this guy puts eggplant in his lasagne, and I don't.  So whatever.

I originally got this recipe from an LDS ward compiled cookbook, but I've fiddled with it and changed it a ton.  And here's how we like it.


Meat mixture:
2 pounds Italian sausage or ground beef*
1/2 Tbsp parsley
1/2 Tbsp basil
3/4 tsp. salt
1 clove garlic, minced
1 cup freshed, chopped tomatoes
2 cans tomato sauce
1 (6 ounce) can tomato paste

8 ounces lasagne noodles

Cottage cheese mixture:
1 carton of large curd cottage cheese
1 egg, beaten
1 tsp salt
1/4 tsp pepper
1 Tbsp parsley
1/4 cup grated parmesan cheese

1 pound mozzarella cheese, sliced thinly

Brown meat slowly.  Drain the fat off.  Add the rest of the ingredients that are listed under "meat mixture."  Simmer, uncovered, until thick.  Stir occasionally.  Cook noodles in boiling water - follow package instructions for length of time needed.  Drain and rinse in cold water.  Combine all of the ingredients in "cottage cheese mixture."  Place 1/3 of the noodles in a 9X13 pan, then 1/3 of the cottage cheese mixture, 1/3 of the mozzarella cheese slices, and 1/3 of the meat mixture.  Repeat layers.  Bake at 375 degrees for 30 minutes.  Let stand 10-15 minutes before serving.

*  If you go with the Italian sausage option, get it as mild as you possibly can.  Also, if you go with the Italian sausage, don't add the following three ingredients on the list: parsley, basil, or salt.  It's just wayyy too spicy with the spices in the sausage, plus the ones in the ingredients.  If you get ground beef, definitely add those next three spices.

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