Lasagna

A few weeks ago, I kept K because D had to be at work early Saturday and Sunday.  We had a med-peds party Friday night and she was passed out by the time we got to my apartment, so just put her in "her" bed.  The next day we went to the Farmer's Market.  She was so cute helping me pick out the veggies. 

We got purple snap beans and she just got so excited when they turned green while cooking.  That night we had Sarah, Jason, and Luke over for lasagna and blueberry pie.  It was a complete hit.  Apparently, Jason really likes lasagna and blueberries.  I knew D would like lasagna as that is one of his "go to" foods when eating out but I was really hoping mine would be satisfactory.  He seemed to enjoy it.  The blueberry pie was also a "yes" food.  I think D was surprised that he liked it!  YAY!  The lasagna recipe is one that my mom has been making for years...it is my dad's FAVORITE! 

The recipe calls for a pound of Italian sausage, but mama uses half beef half Italian sausage because the sausage just has such a strong flavor.  We also use cottage cheese instead of ricotta, mostly (I think) because it costs MUCH less.  The cottage cheese part is my favorite.  I'm not sure why, but I enjoyed the lasagna more than I usually do.  D even had left-overs to take to work for lunch.  Try this out for some people you love...they'll like it!

Lasagna from With Special Distinction (Mississippi College cookbook)
1/2 pound ground beef (I used 92/8)
1/2 pound Italian sausage
1 clove minced garlic, (I used 1 tsp pre-minced)
1 Tablespoon fresh basil, cut
1 tsp salt
1 (16oz) can tomatoes (I used 24 oz. chopped tomatoes...liked the extra)
2 (6oz) cans tomato paste
6 lasagna noodles
3 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese (Fresh is SOOO much better)
2 Tablespoons parsley flakes
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon pepper
Mozzarella cheese (recipe says 1 pound but I think I used 12 deli slices b/c it's what I had...not sure how much that is, it was less cheese but not really detrimental)

Brown meat.  Drain excess fat and blot with paper towel.  Return to pan and add garlic, basil, salt, tomatoes, and tomato paste.  Simmer uncovered for 30 minutes, stirring occasionally.  Meanwhile, cook noodles as instructed, drain and rinse.  Combine cottage cheese, parmesan cheese, parsley flakes, eggs, salt, and pepper. 

Preheat oven to 375.  In a 13X9 dish, place half the noodles. 

Spread half the cheese mixture over the noodles and top that with half mozzarella cheese then half the meat sauce.

 Repeat layers once more ending with meat mixture.  Place dish in over and bake for 30 minutes. 

Remove from oven and allow to stand for 10 minutes before serving.  Enjoy!