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Meaty Lasagna 8of8 | by Food Thinkers
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Meaty Lasagna 8of8

Lasagna is a classic dish born of Italian culinary ingenuity and necessity. It’s completely flexible, with many acceptable versions available. But let’s be clear — cottage cheese and saltines are no substitute for ricotta. And today, we’re not going to compromise on taste — no shortcuts.




* ½ pound ground chuck

* ½ pound ground spicy Italian sausage

* ½ medium onion, chopped

* 1 clove garlic, minced

* 1 teaspoon ground oregano

* ½ teaspoon ground basil

* ¼ teaspoon salt

* ¼ teaspoon pepper

* 1 can whole peeled tomatoes with basil, garlic, and oregano

* 1 can tomato sauce

* 1 can tomato paste

* ½ cup small curd cottage cheese

* 2 ounces grated Parmigiano-Reggiano

* 1 tablespoon freshly chopped parsley leaves

* 1 large egg, lightly beaten

* 6 lasagna noodles

* 1 cup shredded whole milk mozzarella




1. Preheat oven to 350°F.

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

3. Return meat to pan and add oregano, basil, salt, and pepper.

4. Add tomatoes, tomato sauce, and paste. Bring to a boil, reduce heat, and simmer 30 to 45 minutes.

5. In a mixing bowl, combine cottage cheese, Parmigiano-Reggiano, parsley, and eggs.

6. Boil a large pot of water, and cook the lasagna noodles for six minutes. Remove from water, brush lightly with olive oil to prevent sticking, and set aside.

7. Pour ¼ of sauce into bottom of a baking pan. Place 3 cooked lasagna noodles evenly on top of sauce.

8. Spread ⅓ of cottage cheese mixture over noodles, top with ¼ of sauce, and ⅓ mozzarella cheese. Repeat layers, ending with sauce, and reserve ⅓ of mozzarella cheese.

9. Bake 45 minutes. Top with remaining mozzarella and bake 15 minutes or until hot and bubbling around edges. Let sit 15 minutes before serving.


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Taken on January 25, 2010