"Killer" Lasagna
Ingredients
- Meat Sauce ⓘ
- 1/2 lb Italian sausage (I use Spicy Turkey sausage)
- 1/2 lb ground beef (I use ground Turkey breast) ⓘ
- 1 teaspoon minced garlic, about ⓘ
- 1 tablespoon dried basil ⓘ
- 1/2 teaspoon salt (I usually use less than this) ⓘ
- 1 (1 lb) can whole tomato (Cut up and use the juice also)
- 2 (6 ounce) cans tomato paste ⓘ
- Cheese Filling ⓘ
- 1 cups ricotta cheese or (10 ounce) carton ricotta cheese (I use the low fat version) ⓘ
- 1 cup cottage cheese (lowfat or non-fat) ⓘ
- 1/2 cup parmesan cheese ⓘ
- 2 tablespoons parsley flakes ⓘ
- 2 eggs, beaten ⓘ
- 2 teaspoons salt ⓘ
- 1/2 teaspoon ground black pepper ⓘ
Instructions
- Brown the sausage and ground meat and drain all the fat.
- Add all the other ingredients for the meat filling and simmer on the stove, uncovered, for about 1/2 hour.
- I usually add a bay leaf or two.
- Mix up the cheese filling and set aside in fridge until ready to use.
- Put the noodles in salted water and cook until soft when poked with a fork.
- When the noodles are done, drain the noodles and rinse off with cold water so they can be handled easily.
- Spray the baking pan with a non-stick spray and put a layer of noodles down on the bottom of the pan. It is OK to cut some of the noodles to fit into the pan if they do not fit whole.
- Spread half the cheese filling over the noodels, then half of the mozarella cheese on top of that, then half of the meat sauce over the grated mozarella cheese.
- REPEAT layers and then top with more mozarella cheese.
- Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before cutting into it.
- Leftovers can be easily stored in the freezer.
Nutrition & Diet Analysis (per serving)
756
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).