Kathy’s Lasagna

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“We become what we want to be by consistently being what we want to become each day.” –Richard G. Scott

My daughter asked if this recipe was on this site and it wasn’t — because I just made it this way for the first time — so I am writing this out exactly the way I made it:

  • 1-½ pound Ground Beef
  • 1 medium onion chopped into small pieces (I had an onion I wanted to use up but I wouldn’t feel the need to use an onion again)
  • 1 pound Hot Breakfast Sausage (I used Jimmy Dean’s Hot Sausage)
  • A teaspoon and a half of minced garlic from a jar
  • 2 cans (14.5 Ounce) Diced Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 1/2 can (15 oz) Hunt’s Meat Spaghetti sauce
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1/2 Teaspoon Salt
  • 3 cups Lowfat Cottage Cheese (Equals an entire large carton size)
  • 2 whole Beaten Eggs
  • ½ cup Grated (not Shredded) Parmesan Cheese
  • Small bag of Shredded Parmesan, Fontina, Asiago Cheese blend — (I had this in my fridge and wanted to use it so I used this for the final topping, in addition to Grated Parmesan)
  • 2 Tablespoons Dried Parsley
  • 1/2 pound (8 oz.) Sliced Mozzarella Cheese
  • 1/2 pound (8 oz.) Sliced Sharp Cheese (I bought Tillamook brand — the orange color)
  • Sour cream (About a 1/4 cup)
  • 8 lasagna noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, onion, and garlic. Cook over medium-high heat until browned. Drain fat.  Add tomatoes, tomato paste, spaghetti sauce, 1-2 tablespoons parsley, basil and salt. After adding the tomatoes, let the sauce mixture simmer for 45 minutes while you are working on the other steps.  Do not cover the sauce while it simmers.  Simmer on low heat until thick.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley. Stir together well. Set aside. Cook lasagna noodles until “al dente” (not overly cooked) in water with 1/2 teaspoon of salt and 1/2 Tablespoon Olive Olive so they won’t stick to each other.  Gently separate the noodles while boiling. My package directions called for 8 minutes.  I boiled the noodles for 7 minutes and then drained them and rinsed them in cold water.  Lay a square of tin foil or parchment paper on the counter and lightly spray it with Pam spray so the noodles won’t stick to it.  Pat each noodle dry with paper towel and lay them on sprayed tin foil to dry.

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan (I lightly sprayed the pan), overlapping if necessary.  Spoon half the cottage cheese mixture over the noodles. Spread evenly.  I keep the topping so that it doesn’t go over the edge of the noodles, just close to the edges.  Cover cottage cheese with the 8 ounces of sliced mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.  Lay the next four noodles down over the meat mixture.  At this point I noticed there wasn’t much cottage cheese mixture left so I added about 1/4 cup sour cream to the cottage cheese mixture and stirred it in well.  Next time I make this, I will add the sour cream to the cottage cheese mixture initially.  Spread remaining cottage cheese mixture over the noodles and spread evenly.  Top with 8 ounces of sliced Sharp American Cheese (orange color).  Then add the remaining meat sauce to the top of this.  At this point I opened the small bag of shredded Parmesan, Fontina and Asiago cheese blend I happened to have and sprinkled it over the lasagna.   Then I sprinkled grated Parmesan cheese to cover the entire top of the lasagna.

I put it in the fridge over night so the flavors would blend.  I took it out of the fridge at noon and let it come to room temperature, which took 4 hours.  It was a lot of lasagna and it was very cold when I took it out. I put it in a preheated 350 degree oven at 4:00 p.m. covered with tin foil and I cooked about 45 minutes, then I removed the foil and cooked about another 15 minutes until it was bubbly all over.  Watch it so the cheese doesn’t get brown on top.  I let the lasagna sit for about 15 minutes or so while I sauted the vegetables.  When we cut the lasagna, it was firm and held its shape.  I had wondered if the added the sour cream would make it too creamy, but it was perfect.

You can freeze it and cook it later or you can keep it in the fridge for 2 days before baking it.

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