Wednesday, August 5, 2009

Take-Along Lasagna

Last night I assembled a lasagna to take to my sister's. Mr. Beachy was sad that we weren't baking it and eating it right then and there but it is safe and sound covered in foil in my Frigidaire ready to take the 2 hour trip north!

Mr. Beachy and I are also having a lasagna cook-off! I am posting my recipe below and will take a picture this weekend. Hopefully Mr. Beachy will also be willing to share his recipe with y'all when he makes his in the upcoming weeks.

1 1/2 lbs ground beef
1 lb hot breakfast sausage
3 garlic cloves, crushed
2 14.5 oz cans of whole tomatoes
2 6 oz cans tomato paste
2 T dried parsley
2 T dried basil
1 t salt
3 C cottage cheese
2 beaten eggs
1/2 C grated parmesan
2 (more) T dried parsley
1 t salt
1 lb shredded mozarella
10 oz pkg lasagna noodles

Put a large pot of water on to boil. Add about a tablespoon of oil and be sure to salt the water and cook noodles al dente. In a skillet cook ground beef, sausage and garlic. Drain most, but not all of the fat, then add tomatoes, tomato paste 2 tablespoons each of parsley & basil, and salt.

In a medium bowl stir together cottage cheese, parmesan, eggs and 2 tablespoons parsley and a teaspoon of salt. Set aside.

In your lasagna pan place a single layer of lasagna noodles, then half of the cottage cheese mixture, then half of the mozarella, then half of the meat. Repeat and top with more grated Parmesan.

At this point you can freeze for later, put it in the fridge for a couple of days until you're ready to take it to your get-together or bake it for 25-30 minutes @ 350.

Serve alongside a salad and my sister's famous garlic bread (another recipe I'll be posting soon) and your favorite red wine! (Milk for the pregnant girls).

1 comment:

Deetree said...

This sounds SO good! I am a fan of cottage cheese instead of ricotta in lasagna ~ I'll have to try this!