The Pioneer Woman's "The Best Lasagna. Ever."

If you haven't checked out the Pioneer Woman's Food Blog - You must!!  Amazing stuff!!  That is where this recipe came from.  We really enjoyed it.  It threw me as I made it because it was different.  I would make it again.

Ingredients

1 1/2 lbs. ground beef

1 lb. hot breakfast sausage

2 cloves garlic, minced

2 14.5 oz. cans whole tomatoes

2 4 oz. cans tomato paste

2 TBSP dried parsley

2 TBSP dried basil

1 tsp. salt

3 cups lowfat cottage cheese (yes, cottage cheese - try it!)

2 beaten eggs

1/2 cup grated parmesan cheese - yes, like the Kraft stuff!

2 TBSP dried parsley

1 tsp. salt

1 lb. sliced mozzarella cheese

10 oz. package lasagna noodles

Bring large pot of water to boil.  

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.  Cook over medium high heat until browned.  Drain half the fat.  Add tomatoes, tomato paste, 2 TBSP parsley, basil and 1 tsp. salt.  Mix together thoroughly.  Simmer uncovered for 45 minutes, stirring occasionally.  Set aside.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more TSBP. parsley and 1 more tsp. salt.  Stir together well.  Set aside.  Cook lasagna noodles until al dente.

Arrange 4 noodles in the bottom of the baking pan overlapping if necessary.  Spoon half of the cottage cheese mixture over the noodles.  Spread evenly.  Cover the cottage cheese with a single layer of mozzarella slices.  Spoon a little less than half the meat mixture over the cheese.  Repeat, ending with the meat mixture.  Sprinkle generously with extra Parmesan.

350 degrees for 20 to 30 minutes.  or until top is hot and bubbly.

You can freeze or refrigerate for up to 2 day before baking or bake immediately.