Pioneer Woman Best Lasagna

Pioneer Woman best lasagna turns ground beef, hot breakfast sausage and creamy cottage cheese into a bubbly, meaty baked pasta dinner in 1 hour. Try this easy family lasagna for Sunday lunch, dinner parties or potluck night, since it's make-ahead friendly and feeds a crowd.

Let the meat sauce simmer for the full 45 minutes while you boil the noodles and mix the cheese layer. Rush it and the sauce tastes thin and tomatoey instead of deep and meaty.

Stirring cottage cheese with eggs, parsley and Parmesan gives you a creamy layer that holds together when you slice it. Using hot breakfast sausage alongside the beef also adds a little spice you won't get from beef alone.

Pioneer Woman Best Lasagna

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

641

kcal

Layers of tender noodles, a creamy cottage cheese filling and thick meaty sauce bake under stretchy mozzarella until the top is hot and bubbly. Because the layers set as it rests, the slices come out tall and saucy.

Ingredients

• 1 1/2 lb. ground beef
  

• 1 lb. hot breakfast sausage
  

• 2 cloves garlic, minced
  

• 2 (14.5-oz.) cans whole tomatoes
  

• 2 (6-oz.) cans tomato paste
  

• 4 tbsp. dried parsley, divided
  

• 2 tbsp. dried basil
  

• 2 1/2 tsp. salt
  

• 3 c. low-fat cottage cheese
  

• 2 eggs, beaten
  

• 1/2 c. grated (not shredded) parmesan cheese
  

• 1 tbsp. olive oil
  

• 1 (1o-oz.) package lasagna noodles
  

• 1 lb. sliced mozzarella cheese
  

Directions

• Boil the water: Bring a large pot of water to a boil. You'll use it for the noodles once the sauce is underway.
• Brown the meat: Combine 1 1/2 lb. ground beef, 1 lb. hot breakfast sausage and 2 cloves minced garlic in a large skillet over medium-high heat. Cook until browned, then drain half the fat, or less if you're feeling naughty.
• Simmer the sauce: Add 2 cans whole tomatoes, 2 cans tomato paste, 2 tablespoons parsley, 2 tablespoons basil and 1 teaspoon salt. Let it simmer for 45 minutes while you work on the other steps.
• Mix the cheese filling: Stir 3 cups cottage cheese, 2 beaten eggs, 1/2 cup grated Parmesan, 2 tablespoons parsley and 1 teaspoon salt in a medium bowl. Mix well, then set it aside.
• Cook the noodles: Add 1/2 teaspoon salt and 1 tablespoon olive oil to the boiling water, then cook the lasagna noodles until al dente. Drain them so they don't turn mushy in the pan.
• Assemble the layers: Arrange 4 cooked noodles in the bottom of a baking pan, overlapping if needed. Spoon half the cottage cheese mixture on top, cover it with sliced mozzarella, then add a little less than half the meat sauce.
• Repeat and top: Repeat the layers, ending with the meat sauce. Sprinkle extra Parmesan generously over the top.
• Bake the lasagna: Bake at 350°F for 20 to 30 minutes, until the top is hot and bubbly. You can also refrigerate it for up to 2 days or freeze it before baking.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ricotta instead of cottage cheese?

Yes, ricotta swaps in one for one and gives a slightly smoother filling. Keep the eggs and Parmesan in the mix so the layer still sets and slices cleanly.

How do I keep lasagna from turning watery?

Simmer the sauce for the full 45 minutes so it thickens, and drain the noodles well. Letting the baked lasagna rest for about 10 minutes also helps the layers firm up before you cut it.

Can I bake it from frozen?

The safest route is to thaw it overnight in the fridge, then bake as usual. If you do bake it frozen, cover it with foil and expect a much longer bake time.

Do I need to cover the lasagna while it bakes?

The recipe bakes it uncovered so the mozzarella and Parmesan on top turn golden and bubbly. If the top browns too fast, a loose tent of foil will slow it down.

What's the most common lasagna mistake?

Overcooking the noodles is the big one, since they keep softening in the oven. Pull them while they're still al dente and they'll finish nicely as it bakes.