Second Helping Pasta Bake Lasagna-WMR
I originally called this recipe Pasta Bake Lasagna UNTIL I tried it! I am usually a one serving only girl but this recipe sure at least put me into the 1-1/2 serving girl category tonight!
| Servings | Prep Time |
| 8+Servings | 30Minutes |
| Cook Time |
| 30-40Minutes |
|
|
Ingredients
- 1-1/2pound Ground Sirloin
- 1pound Sweet Italian Sausage
- 1 -28 oz can Crushed TomatoesBasil, Garlic & Oregano
- 1-6 oz can Tomato Paste
- 3 Tbsp Dried Parsely
- 3cups Lowfat Cottage Cheese
- 2Whole Beaten Eggs
- 1cup Grated Parmesan/Romano Cheese
- 1pound Fresh/Sliced Mozzarella Cheese
- 12flat Oven Ready Lasagna Noodles
- 1/4cup Whipped Butter
- 1/2cup Bread Crumbs
Instructions
- In a large skillet brown your ground sirloin and sweet Italian Sausage. Drain the fat and add the crushed tomatoes, tomato paste and 2 Tbsp of the dried parsley (crush it a little in your hand to release the oils before adding). Combine with the meat mixture and simmer on low for 10-15 minutes while you prep the rest.
- In a mixing bowl beat your 2 eggs with a whisk or fork. Add the cottage cheese, 1/2 cup grated parmesan/romano cheese and the remaining Tbsp of dried parsley (again rub in your palm first to release the oils) and combine.
- Start the assembly! Put a thin layer of the meat mixture on the bottom of your lasagna pan. Add 6 lasagna noodles on top, overlapping if necessary. Put a layer of the cheese mixture on top followed by half of the fresh mozzarella. Add a layer of meat sauce. Repeat ending with the meat sauce on top.
- Ok!! Now here is where I veered off course and instead of the normal layer of cheese on top I did the unthinkable and turned this lasagna into a bake and here’s how. Melt the butter in a little saucepan and add the breadcrumbs and combine, stir in the parmesan/romano cheese and sprinkle on top of the meat mixture.
- Bake in a 350 degree oven for 30 minutes. Turn off heat and let the lasagna sit in the oven for an additional 10 minutes to rest.
- Last but definitely not least! Bring that Delish bake out of the oven and again let it set for an additional 5 minutes or so. Plate on a festive plate and serve with a nice salad and beverage of your choice.
Recipe Notes
Now here is your “Bonus” Salad recipe and seriously this is more than a salad (well not technically). My Husband LOVES this salad and I swear whenever he thinks of leaving me this salad comes to his mind and I am safe for another day!
- Wash your greens, shredded carrots, tomatoes and mushrooms.
Clean Me! - Transfer to a bowl preferably with a lid for mixing and add a good splash of Balsamic Vinegar (this is the big secret…shhhh) and a sprinkling or two of parmesan cheese or whatever you have on hand. Here is the second secret add about a 1/2 cup of, of, of, oh alright Good Seasons Italian Dressing–the kind you make yourself in the carafe you can buy for a few dollars. Close the lid, hold and shake to blend all together. Taste and add more dressing if needed, remember you can always add it but not take it away.
A few more notes:
- I have used the no cook lasagna noodles many times and find that if you make sure to cover all ends there are no dry brittle parts. I learned this by trial and error.
- When you layer your fresh mozzarella, stagger them between layers so that every bite has some of that ooeeyy gooeeyy goodness!
- Lastly, even if there is just water in your glass garnish it and make sure it looks pretty! 🙂
So Festive! - As always season to taste. I didn’t add any salt to this recipe, because there are already many sodium filled ingredients. I did however add plenty of pepper to my meat mixture, as it is no secret I am all about the pepper!
