robust, a must!

Lasagna is quite a varying food. There is the frozen kind (“homemade”), the basic ricotta-and-marinara-from-a-jar lay up, the extreme homemade-noodles-sauce-and-expensive-cheeses, and then variations in between (see my white mushroom lasagna and then make it and die happy). This recipe is from the all hailed Pioneer Woman, and you can bet anything out of her kitchen is going to be good. This recipe is so unique in that it is one of the most hearty, robust, flavorful lasagnas I have ever tasted—the kind that makes you want to hide away on the couch with a bowl full and watch the snow come down (says the Floridian-ha!). It comes across as a complex recipe that I would never make on my own because its too much work. BUT the amazing thing is that this recipe uses every short cut and canned item it can, much to the dismay of many food snobs. But all the reviews speak loud—all the chefs were skeptical, even wagged a finger or two but admitted in the end that it is truly a spectacular lasagna. And THAT is my kind of lasagna (also it filled my 9×13 dangerously to the brim so it will feed a lot of people or last for quite a few meals).

the ultimate lasagna
from the Pioneer Woman

pounds ground beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water
  • 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 salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps. *here is where I improvised, as I didn’t read ahead and had to make it in a hurry. I just kept the heat high and let it cook for maybe 10 minutes while I was doing the other steps and layering the lasagna and it was plenty thick.
  • In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
  • 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.

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