Originally published May 20th, 2015
I am telling you – this is the BEST lasagna recipe, and the only one you will ever need! Seriously – it is absolutely incredible! And you know what? The best part is it makes a DOUBLE BATCH! This means, one for now, and one for later! Yes, I am using a lot of exclamation points!!! See – here are more!!!
You COULD half this recipe, and only make one pan of lasagna, but why? Let us be honest – you will have the mess anyways, why not make TWO – one for now, and one for later!? Pop the other one in the refrigerator (for up to 3 days), or freezer (for up to 3 months) and throw the other one in the oven for one of the best lasagnas you have ever had! I promise…
Now, this lasagna is very “classic” in flavor. There is not any veal, and there is not any fire roasted tomatoes in this version. It is just a clean, classic and simple version that my family and friends LOVE! Anytime someone is sick, or happy, or pregnant, or divorcing, or ANYTHING in life – I always make and deliver this lasagna! (I took this to my friend Judy – who LOVED it and has requested it at least twice a month…) I typically serve this with garlic cheese bread and a salad. It is also good the next day – cold…or on bread…or toast…or battered and deep fried… Ha! Perfect anyway you slice it…
TRY IT! (You can thank me later…)
I got the inspiration from this recipe from my Aunt…Ree Drummond. You all may know her as “The Pioneer Woman”, but to me, she’s my “Aunt Ree Ree”.
Ok – so I stretched the truth a little. She’s not my Aunt…and I do not know her…but I tell people she is my Aunt just to get a reaction! Ha! but honestly, I DO like mine better. I have changed it to fit what works for ME. MY taste, what I like, how I like to make it and mine makes a DOUBLE batch – DOUBLE the fun!
Before you start – it is easier to get everything together in bowls, sections, however you lay out ingredients before hand…and then start and follow the recipe. Chop the fresh parsley, the basil, beat the eggs, etc. It will be SO much easier. Also – use foil pans. Seriously – it will be so much easier for storage, refrigerating, freezing, etc. Keep in mind though that you really need to keep the foil trays on a baking sheet while in the oven, cutting, etc. – just for safety reasons, spillage, etc. Carry on…
Double Batch Lasagna
2 pounds ground beef
2 pounds hot sausage
4 tablespoons minced garlic
4 cans crushed tomatoes (14.5 oz each)
4 cans tomato paste (6 oz each)
6 tablespoons fresh parsley, chopped
4 tablespoons fresh basil, chopped
2 teaspoons fine sea salt
2 teaspoons black pepper
7 cups cottage cheese
4 eggs, beaten
1 cup grated parmesan cheese
4 cups shredded mozzarella cheese
2 packages lasagna noodles (10 oz each)
Start by spraying 2 13×9-inch foil baking pans with non-stick cooking spray.
Fill a large pot with water, bring to a boil, and salt the water heavily with Kosher salt, or in a pinch, regular table salt.
Once the water is boiling, put in both packages of lasagna noodles, and coax them all down into the boiling water. Be careful not to break them – in a few minutes time, the noodles will all fit – as long as your pot is big enough – I promise.
Boil them just until firm to the tooth – about 10 minutes. Read the package instructions just to double check on the time for your particular brand.
Drain them, allow to cool slightly, and arrange the noodles individually side by side (over lapping is fine) on your strainer. This is the best way of “laying out the noodles”.
Next, in a large skillet brown the ground beef and hot sausage, over medium-high heat. About half way through the cooking process, add in the minced garlic, and continue cooking the meat until fully cooked and no longer pink. Drain a little of the fat, and then add the crushed tomatoes, tomato paste, 4 tablespoons of the fresh parsley, the fresh basil, salt and black pepper. Stir, carefully, to combine and allow to simmer on medium heat for about 30 minutes, stirring occasionally – and tasting occasionally.
In a large bowl, combine the cottage cheese, beaten eggs, grated parmesan cheese, and (why not?) a little more salt and black pepper.
Now – you are ready to layer! The fun part…
Start by arranging four noodles on the bottom of each pan. Layer like this…
About 4 noodles first – on the bottom. Then, a little of the cottage cheese mixture, then the shredded mozzarella cheese, then the meat mixture. Layer and layer in BOTH PANS like this, until you are out of ingredients, and END with the meat mixture on top. Sprinkle on more grated parmesan cheese all over the top of both.
IF BAKING – Place in preheated 350-degree oven for 30-40 minutes on a flat baking sheet. Bake for 30 minutes for a “softer” edge lasagna, 40 minutes for a more “crunchy” edge lasagna… I prefer the 40 minute option…
IF FREEZING – Snap on plastic lid that comes with foil container, and place in freezer for up to 3 months.
IF REFRIGERATING – Snap on plastic lid that comes with foil container, and place in refrigerator for up to 3 days.