Pioneer Woman Lasagna Recipe
This Pioneer Woman lasagna brings comfort in layers—rich meat sauce, cheesy goodness, and pasta that holds it all together! Yum!I like using both ground beef and sausage—together, they bring a more layered, meaty base that holds up under all the cheese.Instead of ricotta, I stick with cottage cheese like Ree does—it gives a lighter texture that doesn’t overpower the other layers.Don’t rush the layering process—building it right helps the slices hold together instead of slipping into a messy pile.A light sprinkle of parmesan on top during the last 10 minutes adds a nice crust that browns just enough without drying out!
Servings: 8
Ingredients
- 1 pound Ground Beef
- 1 pound Italian Sausage
- 4 cloves Garlic minced
- 2 cans Tomato Sauce 15 oz. each
- 2 cans Tomato Paste 6 oz. each
- 2 tablespoons Parsley chopped
- 1 tablespoon Basil dried
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 package Lasagna Noodles 16 oz.
- 3 cups Cottage Cheese
- 2 eggs
- 1/2 cup Parmesan Cheese grated
- 1 tablespoon Parsley chopped
- 1 pound Mozzarella Cheese sliced or shredded
Instructions
- Preheat your oven to 350°F and bring a large pot of salted water to boil for the noodles.
- Brown the ground beef, Italian sausage, and garlic in a large skillet over medium heat, then drain off most of the fat.
- Add tomato sauce, tomato paste, 2 tablespoons parsley, basil, salt, and black pepper to the meat and simmer uncovered for 45 minutes, stirring occasionally.
- Boil the lasagna noodles until al dente, then drain and lay flat on a large surface.
- Combine cottage cheese, eggs, Parmesan cheese, and 1 tablespoon parsley in a medium bowl and stir well.
- To assemble, spread a thin layer of meat sauce in the bottom of a 9x13-inch pan, then layer noodles, half the cheese mixture, mozzarella slices, and sauce.
- Repeat the layers and finish with meat sauce and a final layer of mozzarella cheese on top.
- Bake uncovered for 40 minutes, then allow to sit at least 15 minutes before slicing.