Sunday, August 12, 2012

Meat Lover's Lasagna

Warning: This is not healthy, but it sure is gooooood! The recipe is an alteration of Paula Deen's "Lots O' Meat Lasagna".

  • 1 1/2 pounds ground beef
  • 1 pound ground Italian sausage
  • 1 onion, chopped
  •  3/4 cup chopped green pepper
  •  3/4 cup chopped mushrooms
  • 2 cloves garlic, minced
  • 2 tsp ground oregano, or 1 tsp fresh chopped oregano
  • 1 teaspoon ground basil, or 1 tsp fresh chopped basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 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
  •  Finely sliced pepperoni

  • Preheat oven to 350 degrees F.

    In a large saucepan, combine ground beef, sausage, onion, pepper, mushrooms 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 pepperoni slices, then bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.


    1 comment:

    1. It’s only necessary for an individual to eat this mouthwatering Lots O’ Meat Lasagna occasionally, though. One would miss half of his/her life if he didn’t get the chance to taste this mouthwatering dish. The important thing is that one knows how to limit himself/herself and not make it a habit to eat meat all the time.

      Liz Peters