Pioneer Woman Cottage Cheese Lasagna Recipes

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PIONEER WOMAN LASAGNA



Pioneer Woman Lasagna image

Make and share this Pioneer Woman Lasagna recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1 lb hot breakfast sausage (Jimmy Dean)
2 garlic cloves, minced
2 tablespoons dried parsley flakes
2 tablespoons dried basil
1 teaspoon salt
2 (14 1/2 ounce) cans whole tomatoes
2 (6 ounce) cans tomato paste
3 cups cottage cheese
2 eggs, beaten
1/2 cup parmesan cheese
1 teaspoon salt
2 tablespoons dried parsley flakes

Steps:

  • In a large skillet, brown meat with garlic, drain half the fat, and add the next 6 ingredients.
  • Simmer uncovered, 45 minutes.
  • Boil one 10 oz package lasagna noodles with 1/2 teaspoon salt and 1 tablespoon olive oil. Cook noodles al dente.
  • Combine in a bowl: cottage cheese, eggs,Parmesan Cheese, salt, dried parsley flakes
  • Place 4 noodles in a baking dish.
  • Spread half the cottage cheese mixture over the noodles.
  • Add 1/2 pound of mozzarella slices, and a little less than half the meat mixture.
  • Repeat the layers, ending with the meat mixture.
  • Sprinkle generously with Parmesan and bake 20 to 30 minutes at 350 degrees until hot and bubbly.
  • Let stand 10 to 15 minutes before cutting into squares, unless your family is wigging out with hunger -- in which case, go ahead and dig inches.

Nutrition Facts : Calories 742.7, Fat 47.6, SaturatedFat 17.5, Cholesterol 227.8, Sodium 2414.4, Carbohydrate 21.8, Fiber 4.7, Sugar 13.9, Protein 57

LASAGNA



Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 15

2 pounds hamburger
1 pound hot breakfast sausage
3 cloves garlic, finely chopped
One 28-ounce can diced tomatoes
One 6-ounce can tomato paste
Freshly ground black pepper
1 tablespoon olive oil
Salt
10 ounces lasagna noodles
1 pound mozzarella
10 to 12 fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
3 cups low-fat cottage cheese
1 cup freshly grated Parmesan
2 eggs, beaten

Steps:

  • In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.
  • Preheat the oven to 350 degrees F.
  • Grate the mozzarella cheese and set aside.
  • Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. Add half the herbs to the meat mixture and stir together. In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs, and stir together well.
  • Now let's assemble the lasagna! Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap. Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below. Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture.
  • Sprinkle the remaining 1/2 cup Parmesan over the top. Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Allow to stand 10 minutes before cutting into squares.

ZUCCHINI LASAGNA



Zucchini Lasagna image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
One 20-ounce package cremini mushrooms, sliced
2 cloves garlic, minced
15 ounces spinach, rinsed and drained
3 large zucchinis (about 1 1/2 pounds)
1 pound mozzarella
6 fresh basil leaves
2 tablespoons fresh flat-leaf parsley leaves
3 cups low-fat cottage cheese
1 cup freshly grated Parmesan
2 eggs, beaten
Salt, to taste
Freshly ground black pepper, to taste
Two 24-ounce jars store-bought marinara sauce

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
  • Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
  • Grate the mozzarella cheese and set aside.
  • Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
  • To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
  • Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.

THE BEST LASAGNA. EVER.



The Best Lasagna. Ever. image

This lasagna recipe is super simple to make, and so flavorful. It's perfect for potlucks and other large gatherings. You'll never need another lasagna recipe!

Categories     パン     comfort food     dinner     main dish     meat

Time 1h

Yield 12 servings

Number Of Ingredients 15

1 1/2 lb. ground beef
1 lb. hot breakfast sausage
2 cloves garlic, minced
2 cans (14.5 ounce) whole tomatoes
2 cans (6 ounce) tomato paste
2 tbsp. dried parsley
2 tbsp. dried basil
2 1/2 tsp. salt
3 c. lowfat cottage cheese
2 whole beaten eggs
1/2 c. grated (not shredded) Parmesan cheese
2 tbsp. dried parsley
1 tbsp. olive oil
1 package (10 ounce) lasagna noodles
1 lb. sliced mozzarella cheese

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you're feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. 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. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until "al dente" (not overly cooked). Drain.
  • 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.

THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN)



The Best Lasagna Ever (Courtesy of Pioneer Woman) image

"I'm sure everyone has his own favorite lasagna recipe, but I'd just like to offer that this really is The Best Lasagna Ever. Part of its appeal is that the ingredients used are totally basic; you don't have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it's the easiest thing in the world." Aside from the simplicity and availability of ingredients, however, this lasagna is just dadgum good.

Provided by FeelinYummy

Categories     < 60 Mins

Time 1h

Yield 12 , 12 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
1 lb breakfast sausage, hot
2 garlic cloves, Minced
2 (14 1/2 ounce) cans whole tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon salt
3 cups cottage cheese
2 eggs, beaten
1/2 cup parmesan cheese, grated not shredded
2 tablespoons dried parsley
1 teaspoon salt
1 lb mozzarella cheese, sliced not shredded
1 (10 ounce) package lasagna noodles

Steps:

  • Bring a large pot of salted water to a boil.
  • Preheat oven to 350 degrees.
  • Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
  • Cook over medium-high heat until browned.
  • Drain half the fat; less if you're feeling naughty.
  • Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
  • Set aside.
  • 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.
  • Cook lasagna until "al dente" (not overly cooked).
  • 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 mixture over the top.
  • Repeat, ending with meat 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.

Nutrition Facts : Calories 575.5, Fat 32.8, SaturatedFat 14.4, Cholesterol 147, Sodium 1466.1, Carbohydrate 29.1, Fiber 3.2, Sugar 6.5, Protein 40.6

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