Make It Now, Bake It Later: The Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead Dishes
Published by Stewart, Tabori & Chang
There are many types of lasagna, but this one has a rich, wonderful flavor. It’s laden with cheese and doesn’t have too much pasta. Our friends actually ask us to make extras when we make our own.
Serves8 to 10
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Family Get-together
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturebubbly, cheesy, meaty, salty, savory
Type of Dishbaked pasta
- 2 pounds sausage meat
- 1 pound ground beef
- 2 tablespoons dried basil
- 1¼ teaspoons salt
- One 28-ounce can crushed tomatoes
- One 12-ounce can tomato paste
- 2 cloves garlic, crushed
- 8 lasagna noodles
- One 32-ounce container small-curd cottage cheese
- 1 cup grated Parmesan
- 3 tablespoons minced parsley, optional
- 3 eggs, lightly beaten
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pound mozzarella cheese, grated (4 cups)
Grease a 9 × 13-inch baking dish and set aside. In a large, heavy skillet over medium-high heat, brown the sausage and ground beef, crumbling it into small bits as it cooks. Drain off and discard the fat. Add the basil, salt, crushed tomatoes, tomato paste, and garlic. Bring to a boil, uncovered. Reduce heat to low, and simmer, stirring occasionally, for 30 to 40 minutes, until the sauce is very thick. Remove from heat, and set aside. Cook the noodles until al dente according to the package directions. Drain the noodles, rinse in cold water, and set aside. In a medium bowl, combine the cottage cheese, Parmesan, parsley (if using), eggs, salt, and pepper, and mix well. Set aside.
Place half of the cooked noodles on the bottom of the prepared baking dish, overlapping slightly. Spread half of the cottage cheese mixture evenly over the noodles. Layer half the mozzarella and then half the meat sauce on top. Repeat the layers. Cover well and refrigerate up to 3 days, or freeze for up to 3 months.
If frozen, allow the lasagna to thaw overnight in the refrigerator. Preheat the oven to 375°F. Bake, uncovered, for 35 to 45 minutes, until hot and bubbly. Remove from the oven and let it sit for 15 to 20 minutes before serving.
2004 Ann and Scott Goodfellow