Joanna Gaines Lasagna Recipe
I've been savoring the layers of flavor in Joanna Gaines' Lasagna Recipe, a dish that's become a comforting favorite in my home.Her use of cottage cheese instead of ricotta adds a unique texture that I absolutely adore.I make sure to simmer the sauce until it's rich and thick, ensuring every layer is infused with flavor.The mozzarella should be generously layered for that stretchy, cheesy pull we all love in a lasagna.One tip: let the lasagna rest for about 15 minutes after baking — it sets up beautifully for slicing.
Servings: 4 people
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 1 large onion chopped
- 2 clove garlic minced
- 1 can crushed tomatoes
- 1/2 cup water
- 2 tablespoons sugar
- 3 teaspoons fresh basil chopped (or 2 teaspoons dried basil)
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground pepper
- 4 tablespoons fresh parsley chopped (or 3 tablespoons dried parsley)
- 12 lasagna noodles
- 16 ounces cottage cheese
- 1 egg
- 3/4 pound mozzarella cheese sliced
- 3/4 cup grated Parmesan cheese
Instructions
- Brown your meat first, then build the sauce with your seasonings, garlic, and tomatoes.
- Let the sauce simmer to develop the flavors; around 20 minutes should do the trick.
- Combine the cream cheese, ricotta, beaten eggs, and mozzarella to create a rich, creamy cheese mixture.
- Start layering with a base of meat sauce in your Dutch oven or baking dish, followed by noodles, then your cheese mixture, and repeat.
- Preheat your oven before you start layering.
- This is important because a consistent temperature is key to cooking the lasagna evenly.
- When assembling, don't overfill your layers.
- Keep them tidy so the lasagna holds together when it's time to serve.