I Almost Forgot

I also made Lasagna with inspiration from The Pioneer Woman. It was the most awesome thing! It remained in a lovely square once sliced and placed on a plate. That has never happened for me before. Okay, so I have only made lasagna one or two times before but I will now be making it a lot more often.

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Lasagna
from The Pioneer Woman Cooks
Print Recipe

1 1/2 lbs ground beef
1 lb sausage
2 cloves garlic, minces
2 (14.5 oz) cans Italian stewed tomatoes
2 Tbsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
3 cups lowfat cottage cheese
2 beaten eggs
1/2 cup grated (not shredded) Parmesan
2 Tbsp dried parsley
1 tsp salt
1 lb shredded mozzarella cheese
1 (10 oz.) pkg. lasagna noodles

Bring large pot of water to boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain the fat. Add tomatoes, tomato paste, 2 Tbsp parsley, and salt. Set aside. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more Tbsp parsley, and 1 more tsp salt. Stir together well. Set aside. Cook lasagna noodles until "al dente" (not overly cooked). Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half of the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a single layer of mozzarella cheese. Spoon a little less than half of the meat mixture over the top. Repeat, ending with meat mixture. Sprinkle top generously with Parmesan. Either freeze, refrigerate up to two days or bake immediately: 350 for 20 to 30 minutes, or until top is hot and bubbly.

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