Lasagna

Lasagna

1 lb. ground beef

1 lb. sausage
2 stalks celery, chopped
1 large onion, chopped
3 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 Tbs dried parsley
1 Tbs dried basil
1 tsp salt
1 (16 oz.) tub cottage cheese
1 (8 oz.) tub sour cream
1/4 c. Kraft Parmesan cheese
1 (10 oz.) pkg. lasagna noodles
1 & 1/2 lbs. shredded mozzarella cheese

Brown together beef, celery and onion. Drain. Mix in tomato sauce, paste, spices and salt. Simmer for 30 minutes.

Cook noodles according to package.

In separate bowl, mix cottage cheese, sour cream & parmesan.

Spray a 9x13 dish with nonstick spray and lay four noodles over the bottom. Add 1/2 of the meat sauce, 1/2 of the cottage cheese mixture, and then 1/2 of the mozzarella. Repeat layers starting with four more noodles and ending with mozzarella.

Bake, uncovered, for 30 minutes at 350º or until hot and bubbly.

(I think it's even better after refrigerated and reheated! 

Tends to bubble over whenever I put it into one 9 x 13 pan. I actually like to do three 8 x 8 pan out of this recipe.

(Use low-fat cottage cheese and sour cream plus thinly sliced, grilled or sautéed zucchini instead of pasta for healthier version. Or just add an extra layer of julienned, cooked zucchini.)

Alternative keto lasagna noodles:
4 eggs
6 oz cream cheese
1/3 c. Parmesan cheese
2 c. of mozzarella, shredded
1/4 tsp Italian seasoning
1/4 tsp garlic powder
Preheat oven to 375°. Line jellyroll pan with parchment paper or silicone liner. Cream together cream cheese and eggs. Add Parmesan and seasonings. Fold in mozzarella. Spread in an even, thin layer. Bake 20 minutes. When cool, cut to size.