Ingredients for Best Of Both Worlds Lasagna
- 1 lb ground beef
- 1 lb sweet or hot Italian sausage
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp dried oregano
- 1 1/2 tsp salt
- 1 tbsp sugar
- 1 tsp dried basil
- 1/2 tsp fresh ground black pepper
- 0 diced tomatoes
- 1 (6 ounce) can tomato paste
- 2 eggs
- 1 (15 ounce) container ricotta cheese
- 1 (12 ounce) container cottage cheese with chives
- 1/2 cup grated Parmesan cheese
- 1 (10 ounce) box lasagna noodles, cooked al dente
- 1 lb mozzarella cheese, sliced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tbsp olive oil
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How to Make Best Of Both Worlds Lasagna
- Preheat oven to 375°F (190°C). Grease a 9x13-inch ovenproof casserole dish.
- In a large skillet, brown the ground beef over medium heat with the chopped onion and minced garlic. Stir to break up the meat.
- Drain off any excess grease.
- Add the crushed tomatoes, tomato sauce, oregano, basil, salt, pepper, parsley, and olive oil. Simmer uncovered for 5-8 minutes, or until slightly thickened, stirring occasionally.
- In a medium bowl, beat the egg. Stir in the ricotta cheese, cottage cheese, chives and 1/4 cup of the Parmesan cheese.
- Layer half of the cooked lasagna noodles in the prepared baking dish.
- Spread half of the ricotta mixture over the noodles.
- Top with 1/3 of the sliced mozzarella cheese.
- Spread half of the meat sauce over the mozzarella.
- Repeat layers: noodles, ricotta mixture, 1/3 sliced mozzarella, remaining meat sauce.
- Place the remaining sliced mozzarella cheese over the meat sauce.
- Sprinkle the remaining 1/4 cup Parmesan cheese over the top.
- Bake uncovered for 40 minutes, or until heated through and bubbly.
- Let stand for 10-15 minutes before serving to allow the lasagna to set.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
26g
Fat
95g
Carbs
9g
