Homecoming Meat Lasagna

We all have some aversion to a dish or ingredient - what's yours? For me, it's cottage cheese. There's just something about it I just don't care for - taste, texture, look, smell. But The Baron, on the other hand, is a big fan of cottage cheese. He even gets a kick out of the scrunched up face I make when he tells me he ate cottage cheese. So it's no wonder we have an inside joke about cottage cheese being the ingredient I'm just not worthy to eat, hence my lack of appreciation for it... ha! Well, I may not like cottage cheese but it did find it's way into this Homecoming Meat Lasagna. Layers of {gluten free} pasta sheets, creamy cheeses and a rich meat sauce are baked to a delicious, comforting meal that anyone would love to come home to...

When the Baron came home from being overseas for work for over 2 weeks, I wanted to make something comforting I knew he would enjoy after a 6+ hour flight. That's when I decided to make this lasagna. I've made several versions of lasagna over the years but this one was a big step for me... namely because of cottage cheese called for in the recipe. I happen to be a ricotta cheese fan or even just a cheesy bechamel sauce fan in lasagna but cottage cheese would not be something I'd ever consider using. Until now. In fact, the only reason why I even was remotely interested in making this recipe was because of the cottage cheese. And because of our inside jokes, I knew this would be the perfect dish to serve him. The verdict? He loved it.

The cottage cheese is combined with Parmesan cheese, eggs, parsley and a touch of salt. Another component of this recipe is the meat sauce. It was especially good that I plan on using it more often in other pasta dishes. Ground beef and hot breakfast sausage is browned and cooked with garlic and onions. Then canned whole tomatoes, tomato paste, red wine and some herbs are thrown it. The sauce simmers for about 45 minutes to an hour to meld flavors. It really is a great sauce and feel free to omit the wine. I like the bite the wine adds to the sauce

Meat Lasagna
recipe adapted from Pioneer Woman

1-1/2 pound Ground Beef

1 pound Hot Breakfast Sausage

2 cloves Garlic, Minced
1 medium onion, chopped

2 cans (14.5 Ounce) Whole Tomatoes

2 cans (6 Ounce) Tomato Paste
1 cup red wine (I used Merlot)

2 Tablespoons Dried Parsley

2 Tablespoons Dried Basil

1 teaspoon Salt
1 tablespoon sugar

3 cups Lowfat Cottage Cheese

2 whole Beaten Eggs

1/2 cup Grated (not Shredded) Parmesan Cheese

2 Tablespoons Dried Parsley

1 teaspoon Salt

1 pound Sliced Mozzarella Cheese

1 package (10 Ounce) Lasagna Noodles

(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Bring a large pot of water to a boil and cook pasta per package directions to al dente (not overly cooked).

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, garlic, and onions. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, wine, 2 tablespoons parsley, basil, salt and sugar. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.