When I’m feeding a large crowd and I want to enjoy their company, rather than spend all my time in the kitchen, this lasagne is one of my go-to dishes. Best of all you can make it ahead of time!
When I came up with this dish about 25 years ago, I didn’t know what ricotta cheese was. It sounded kind of like cottage cheese, which I was familiar with, so I figured I’d just use that instead. Little did I know, I was on to something! It tastes so good that I’ve never even tried using ricotta.
I brown a pound of ground beef with a pound of sausage. I use mild italian chicken sausage, but an italian pork sausage would be great too.
Then I add tomato sauce and tomato paste and warm through.
In a separate bowl I combine cottage cheese, eggs, and parsley flakes.
Then, I slowly add the meat mixture to the cottage cheese mixture. Be sure to add slowly, you don’t want to scramble the eggs.
Now it’s time to compose the lasagne. I cover the bottom of the pan with no boil lasagne noodles. Or, you can soak lasagne noodles in water while the meat is cooking so you don’t have to boil them. Next, spread half of the meat and sauce mixture. Sprinkle with half of the cheese and repeat.
You can put this in the refrigerator until you’re ready to bake.
Bake at 350 degrees for 45 minutes.
Serve this with a salad and some garlic bread and you have a meal fit for a king for a whole crowd of people!
Not only is this an easy meal that allows me to enjoy my company, I’m always really proud to serve it to my guests.
Who wouldn’t want to dive into this meaty, tomatoey (I’m pretty sure that’s a word), delicious looking piece of lasagne?!