My Favorite Lasagna Recipe (and also the best thing I cook!)

Friends and fellow aspiring chefs,

First and foremost I'm sorry I have not blogged in awhile, with the move back to Minnesota and the untimely passing of Michael's grandfather we have been quite busy unpacking and visiting with family and friends.

So here is a quick blog that includes a great (and super easy) lasagna recipe that I love from Paula Deen. I will say I have mastered this dish and it is unbelievable; everyone that I make it for agrees as well so please try it out, I know you'll love it!

*This is a meal that you need to prep for so plan ahead because it involves a lot of cooking time

Total time: 2hr 15min
Prep: 25 min
Inactive: 10 min
Cook: 1 hr 40 min

Ingredients


1 1/2 pounds ground chuck

1 pound ground Italian sausage

1 onion

2 cloves garlic, minced

2 teaspoons ground oregano

1 teaspoon ground basil

1/4 teaspoon salt

1/4 teaspoon pepper

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano

2 (15-ounce) cans tomato sauce

1 (6-ounce) can tomato paste

1 1/2 cups small curd cottage cheese

1 (5-ounce) package grated Parmigianno-Reggiano

2 tablespoons freshly chopped parsley leaves

2 large eggs, lightly beaten

9 oven-ready lasagna noodles

2 (8-ounce) packages shredded mozzarella

Directions

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

*Also, I suggest making more of the cheese mixture because the first few times I was really spreading things thin and I like my lasagna to be cheesy so I've been making more of it so there is enough to go around for every layer it's used

To close things, I'm just finishing up The Paris Wife on my Kindle and am super ecstatic to blog about it so stay tuned!