Nicole's lasagna post last week got me looking through all the lasagna recipes that I have saved. So, I thought I would try out Pioneer Woman's "The Best Lasagna. Ever." recipe.
I have a strange and complicated history with lasagna. It is one of those things that I have never loved, but at the same time, never hated. And while Nicole's lasagna was pretty healthy (for a lasagna), most lasagnas are just a pile of fat and carbs. And I can appreciate something like that. Don't worry. But only in moderation.
This particular recipe intrigued me for the following reasons:
-Lots of meat. About 2.5 lbs and a mixture of sausage and beef. Yikes! That is like 4 cows. ...and a pig.
-Cottage cheese instead of ricotta. Wha?!?! I'll try it.
-Two layers only.
-Meat on top!
The truth is, I could hardly handle all this meat. Although I am a big talker about my love of meat, truth is, I cannot and do not desire to eat large quantities of meat. This is a man's lasagna. Men should eat this after a long day of hunting. Or after playing Rugby. In the rain. Covered in mud and blood.
On the other hand, I absolutely loved the entire meat/tomato layer while it was simmering on the stove. Maybe I should just put it in a little ramekin and eat it with a tiny spoon. Wearing a skirt.
How do I feel about the cottage cheese layer? Eh. Not sure. Indifferent. Ricotta any better? Eh.
I mean: lasagna is lasagna. And I am still waiting for one that changes my life. This one was good. This butternut squash version is better. But so different, so how can you even compare them?
|Eating a salad with your lasagna automatically makes it healthier.|
by Pioneer Woman with modifications by foodforscot
1 1/2 pound ground beef (90/10)
1 pound mild Italian sausage
2 cloves garlic, minced
1 32-ounce can whole tomatoes
2 6-ounce cans tomato paste
4 tablespoons dried parsley
2 tablespoons dried basil
3 cups lowfat cottage cheese
2 eggs, beaten
1/2 cups grated Parmesan cheese, plus extra for top
1 pound sliced mozzarella cheese
1 package (10 ounce) lasagna noodles
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 some salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble: 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.
(Servings: 8-10, Prep time: 1 hour, Cook time: 30 min., Difficulty: Easy)
Shanon (taste): 6/10
Scot (taste): 7/10
Dishwashing Effort: 3/5