So I was recently introduced (well, more like discovered…) The Pioneer Woman. And let me tell you, SHE ROCKS! She has the best blog I have ever seen and her recipes are to die for! I have spent hours just looking through her posts and recipes.
And one definitely caught my eye… The Best Lasagna. Ever
I made it for Bridgette a couple weeks ago (she of course supplied the wine!) and I made it for Steven earlier this week. They both were happy campers with their dinner! It was cheesy, filling, and really flavorful.
What more could you want in lasagna?!
This lasagna recipe is super easy to make and it is absolutely delicious! It is a pretty big batch, which is perfect for next day leftovers and lunches!
I tweaked the recipe slightly just based on the ingredients I had in my kitchen (check the original recipe). And don’t let the cottage cheese deter you, I promise promise promise it is a great addition to lasagna!
Also, my lasagna(s) were not nearly as pretty as The Pioneer Woman’s, so I will add her beautiful photo, which will give you an idea of this amazing dinner!
The Pioneer Woman’s The Best Lasagna. Ever (Roya version)
courtesy of The Pioneer Woman
- 1-1/2 pound Ground Beef
- 2 cloves Garlic, Minced
- 2 cans (14.5 Ounce) Whole Tomatoes
- 2 cans (6 Ounce) Tomato Paste
- 2 Tablespoons Dried Oregano
- 2 Tablespoons Dried Basil
- 1 teaspoon Salt
- 3 cups Lowfat Cottage Cheese with Green Onions
- 2 whole Beaten Eggs
- 1/2 cup Grated Parmesan Cheese
- 1 pound Sliced Mozzarella Cheese
- 1 package (10 Ounce) Lasagna Noodles
Bring a large pot of water to a boil.
In a large skillet or saucepan, combine ground beef and garlic. Cook over medium-high heat until browned. Drain half the fat.
Add tomatoes, tomato paste, 2 tablespoons oregano, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 20 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, and 1 more teaspoon salt. Stir together well. Set aside.
Cook lasagna until “al dente.”
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Bake 350-degree oven for 20 to 30 minutes
Eat and Enjoy!