Tuesday, December 11, 2007

Best Lasagna Ever!

Seriously, Ree wasn't joking when she called this "The Best Lasagna Ever".  Holy Moly that was the BEST lasagna I have ever tasted and it's now the only one allowed in my house, as a matter of fact, I'm never making the other recipes I have.

If you haven't tried it yet, you don't know what you're missing and the best part is that it's sooooooo easy and uses such simple ingredients, you honestly wouldn't think that they would turn out such an amazing dish.

Here we go:

THE BEST LASAGNA EVER

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We start with 1 1/2 lbs of ground beef (I only used 1lb though), 1 lb HOT breakfast sausage and don't even worry because you can't taste the heat, but it definitely makes the lasagna for me.........and 2 cloves of minced garlic.

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Cook until brown and then remove some of the liquid.  Ree suggests leaving in some to give it taste....so that's what I did.  Next we add 2 cans (14.5 oz) whole tomatoes and 2 (6 oz) cans of tomato paste.

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2 tablespoons of dried parsley flakes

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2 tablespoons dried basil and one teaspoon of salt

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Mix together and then let it simmer for about 45 minutes....man I tell you the smell it leaves in the house while it's cooking is just sinful.  I'm craving it right now and it's not even 10am LOL

In the meantime you need to boil some lasagna noodles, just add a little olive oil and 1/2 teaspoon of salt to the water.  I actually got the No Cook Lasagna Noodles and it worked fine for me, so whatever you want, go for it.

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Now while we wait, we mix 3 cups of low fat cottage cheese and 2 beaten eggs.  I ran out of eggs, yeah, I know....how dreadful....so I left them out and it was still really really good.  Not sure how much of a difference the eggs would make but since I've giving you the RIGHT recipe by Ree, add the eggs ok?

Add 1/2 cup of Kraft Parmesan Cheese.

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Then we add 2 tablespoons dried parsley flakes, and 1 teaspoon salt.

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Now the fun part begins....we start layering the Lasagna.  In a pan you lay 4 lasagna noodles, overlapping.

Then spread half the cottage cheese over the noodles.

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Lay half a pound of Mozzarella cheese slices.  Mine was thickly sliced so I only needed one layer but Ree suggests adding 2 layers if yours is thinly sliced, or even shredded Mozzarella works too.  I prefer the slices though!

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Layer half the meat mixture evenly over the cheese slices.  Then repeat the layers ending with the meat mixture. 

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Then because we love cheese, you top everything with a nice yummy layer of Parmesan cheese.

Bake in a 350º for 20-30 minutes until hot and bubbly.

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Ree says that you can cover and freeze it unbaked, or cover and refrigerate for up to two days.

Why are you still here???  GO GO GO, go make it, I bet you will never look at lasagna the same way again....this stuff is addictive.  Curt begged for leftovers for work and even Jasmine wanted to take some to school for lunch.  Now if THAT is not indicative of a huge hit, I don't know what is!

4 comments:

  1. Ok, no joke, I am totally making this next week!

    The hot sausage was alright? I'm not much for heat. I like spice, but not heat. But if you say so, I believe you! lol

    I know Mike is going to go ga ga over this too!

    Sherry

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  2. I've made her recipe and you are so right..throw out all your old lasagna recipes ~ This is a winner! And since today is National Noodle Ring day, the perfect post! Loved your story about Whipping up a drink for Nicholas...and what was it you whipped up for him? Do Tell!

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  3. That does sound good. Thanks for sharing! I'll try to make that soon.

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  4. Making this tonight! Will be using ground turkey because we don't eat red meats and will not be using the sausage, my 5 year old hates the taste of any type of sausage. Can't wait to try this one though!

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