Thursday, November 17, 2011



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 T. dried parsley
1 T. dried basil
1 t. 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 to 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.)

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