The Best Lasagna Ever Pioneer Woman Recipes

THE BEST LASAGNA. EVER.

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.

LASAGNA

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.

PIONEER WOMAN'S BEST EVER LASAGNA

Steps:

• Preheat oven to 350 F
• In a large skillet over medium heat, fry the ground beef, sausage and garlic until cooked through
• Drain off the excess fat
• Stir in 2 Tbsp parsley and 2 Tbsp basil
• Add the tomatoes, tomato paste, salt, and freshly ground black pepper
• Stir together well, simmer over low heat, uncovered, for 45 minutes, stirring occasionally
• In a medium bowl combine the cottage cheese, eggs, ½ Cup of the Parmesan cheese and 2 Tbsp parsley
• Stir together well
• Layer 4 noodles in the bottom of a 9x13 pan
• Spoon half of the cottage cheese mixture over the noodles
• Sprinkle half of the mozzarella cheese on top of the cottage cheese mixture
• Spoon just under half of the meat mixture on top of the mozzarella
• Spread evenly being careful not to disturb the layers
• Repeat the layers, beginning with noodles, cottage cheese, mozzarella, and ending with a thick layer of meat sauce
• Sprinkle the remaining ½ Cup Parmesan over the top
• Bake for 45 minutes until the lasagna is hot and bubbly
• Allow to stand for 10 minutes before cutting into squares
• * Lasagna can be frozen, unbaked

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN)

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.

THE BEST LASAGNA EVER (PIONEER WOMAN)

Steps:

• Bring a large pot of water to a boil with oil and salt.
• 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.
• 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.
• Cook lasagna until al dente (not overly cooked).
• 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 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly.