- 1 1/2 lb ground chuck
- 1 lb ground Italian sausage
- 1 onion
- 2 cloves garlic, minced
- 2 teaspoon ground oregano
- 2 teaspoons dried chopped basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14.5-ounce) can diced tomatoes
- 2 (15-ounce) cans tomato sauce (I used Schiavone’s Marinara with Basil Sauce)
- 1 (6-ounce) can tomato paste
- 1 1/2 cup small curd cottage cheese
- 1 (5-ounce)package grated Parmigianno-Reggiano
- 2 tablespoon freshly chopped parsley leaves
- 2 large eggs, lightly beaten
- 9 oven ready lasagna noodles
- 2 (8-ounce) packages shredded mozzarella
Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles.
Spread 1/3 of cottage cheese mixture over noodles. Use an of-set knife or butter knife to spread evenly over noodles.
Top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
- 1½ lb ground chuck
- 1 lb ground Italian sausage
- 1 onion
- 2 cloves garlic, minced
- 2 teaspoon ground oregano
- 2 teaspoons dried chopped basil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (14.5-ounce) can diced tomatoes
- 2 (15-ounce) cans tomato sauce (I used Schiavone’s Marinara with Basil Sauce)
- 1 (6-ounce) can tomato paste
- 1½ cup small curd cottage cheese
- 1 (5-ounce)package grated Parmigianno-Reggiano
- 2 tablespoon freshly chopped parsley leaves
- 2 large eggs, lightly beaten
- 9 oven ready lasagna noodles
- 2 (8-ounce) packages shredded mozzarella
- Preheat oven to 350 degrees F.
- In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
- Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
- In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
- Spoon ¼ of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles.
- Spread ⅓ of cottage cheese mixture over noodles. Use an of-set knife or butter knife to spread evenly over noodles.
- Top with ¼ of sauce and ⅓ mozzarella cheese. Repeat layers, ending with sauce, reserving ⅓ of mozzarella cheese.
- Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
{ 3 comments… read them below or add one }
Seriously, Amy…is this delicious? Because if it is, I’m all over it. I love lasagna, and I love having one on hand in the freezer, but I do NOT love hours and hours of preparation.
Okay. I’m trying it.
My hubby grew up with an italian mother and he said it was delicious. If that is not a stamp of approval, I don’t know what is!!
LASAGNA REPORT: The Sunday-night crowd loved the lasagna.
I decided to put the final mozzarella-cheese layer on the top and cook it there for the entire hour so it could get all dark and crunchy and toasty. Served with Caesar salad (my homemade famous Caesar salad dressing and homemade croutons) and good, fresh bread. It was perfect!
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