I think if you try this lasagna casserole, it will become your favorite. It is delicious. I have had many compliments on it. Easy to make for a newbie cook. Only three pans to clean up. Enjoy the oohs! and ahs!
1 1⁄2 lbs lean ground beef
1⁄2 lb Italian sausage
1 large onion, chopped
2 -3 garlic cloves, minced
1 1⁄2-2 teaspoons salt (or to taste)
1 teaspoon fresh coarse ground black pepper (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1⁄2 teaspoon pepper
2 tablespoons parsley
1⁄2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 -15 lasagna noodles
~ Brown ground beef, Italian sausage, onion and garlic.
~ Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, and tomato paste; stirring until well mixed.
~ Cover and simmer 1 hour (or longer, but watch for getting too dry).
~ Cook lasagna noodles according to package directions; drain and set aside.
~ Spray a 13 x 9" baking pan with cooking spray.
~ Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
~ Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
~ Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
~ Let sit for 15-20 minutes before cutting and serving.
All the glory belongs to you. If you have any great casseroles or slow cooker recipes to contribute, please put them in the comments. We will post them and you could win the WB DELISH award.