This recipe came from my Idol Ree- http://www.thepioneerwomancooks.com/ She totally rocks my world! I sooo want to be her when I grow up.
I forgot to take pics of the process (because I was also making chocolate chip cookies while cooking the lasagna!)but wanted to share the recipe anyway!
1 roll breakfast sausage
2 cloves minced garlic
two 14.5-oz cans whole tomatoes
two 6-oz cans tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
one 10-oz pkg lasagna noodles
1 tablespoon olive oil
3 cups lowfat cottage cheese
2 beaten eggs
1/2 cup Kraft Parmesan cheese
4 tablespoons dried parsley flakes
1 lb sliced mozzarella cheese
In a skillet, combine ground beef, sausage and 2 cloves minced garlic. Cook until brown, draining off half the fat. Pour in cans of tomatoes and tomato paste, dried parsley flakes and dried basil and 1tsp salt. Mix together thoroughly and simmer, uncovered about 45 mins, stirring occasionally.
In the meantime, boil the lasagna noodles. Add 1/2 tsp salt and 1 tbsp of olive oil to water. Cook the noodles "al dente". When noodles are finished, drain and rinse with cool water, and lay the noodles flat until ready to use.
While meat and noodles are cooking, mix lowfat cottage cheese in a bowl with 2 beaten eggs. Add 1/2 cup Kraft Parmesan cheese, 2 tablespoons dried parsley flakes, 1 tsp salt.
Set up your assembly line-
Overlay edges of cooked noodles in the bottom of your pan- covering the bottom. Spread half the cottage cheese mixture evenly over the noodles. Lay mozzarella cheese over that then spoon tomato sauce mixture over that and repeat the process.
Then top generously with Parmesan cheese.
Place in a 350 degree oven for 20-30 mins until hot and bubbly.