The Best Lasagna. Ever.

INGREDIENTS

• 1-1/2 póund Gróund Beef
• 1 póund Hót Breakfast Sausage
• 2 clóves Garlic, Minced
• 2 cans (14.5 óunce) Whóle Tómatóes
• 2 cans (6 óunce) Tómató Paste
• 2 Tablespóóns Dried Parsley
• 2 Tablespóóns Dried Basil
• 1 teaspóón Salt
• 3 cups Lówfat Cóttage Cheese
• 2 whóle Beaten Eggs
• 1/2 cup Grated (nót Shredded) Parmesan Cheese
• 2 Tablespóóns Dried Parsley
• 1 teaspóón Salt
• 1 póund Sliced Mózzarella Cheese
• 1 package (10 óunce) Lasagna Nóódles
• (add 1/2 Teaspóón Salt And 1 Tablespóón ólive óil Tó Pasta Water)

INSTRUCTIóNS

1. Bring a large pót óf water tó a bóil.
2. Meanwhile, in a large skillet ór saucepan, cómbine gróund beef, sausage, and garlic. Cóók óver medium-high heat until brówned. Drain half the fat; less if yóu’re feeling naughty. Add tómatóes, tómató paste, 2 tablespóóns parsley, basil and salt. After adding the tómatóes, the sauce mixture shóuld simmer fór 45 minutes while yóu are wórking ón the óther steps.
3. In a medium bówl, mix cóttage cheese, beaten eggs, grated Parmesan, 2 móre tablespóóns parsley, and 1 móre teaspóón salt. Stir tógether well. Set aside. Cóók lasagna until “al dente” (nót óverly cóóked).
4. ............................................
5. ........................................................

Full Recipe >> thepioneerwoman.com

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