Snowy-day Hearty Lasagna

1 Jan

It’s been those can’t-get-up-in-the-mornings-not-because-I’m-tired-but-because-it’s-s0o0o-cold-outside days; Pittsburghers know what I’m talking about! The temperature in Pittsburgh has hovered around 30 degrees with snow flakes here and there; way to cold to be productive in the morning! These cold, snowy, wintry days call for one thing and one thing only-a plateful of hearty lasagna. This recipe is a family favorite; it’s made at least once a year and lasts forever! Like any lasagna, the more it sits and the ingredients can mingle, the better it tastes!


  • 1lb. ground beef (you can sub ground chicken or turkey)
  • 1cup chopped onion
  • 3 minced garlic gloves
  • 1/4cup parsley
  • 2(28 ounce) cans of tomato sauce (Italian style is highly recommended!)
  • 6ounce can tomato paste
  • 2t. dried oregano*
  • 1t. dried basil*
  • 1/4t. pepper
  • 2cups cottage cheese (2% milk fat works great here)
  • 1/2cup grated parmesan cheese
  • 15ounce ricotta cheese
  • 1 egg white beaten
  • oven-ready lasagna noodles (if you prefer whole wheat noodles, you’ll need to cook them before assembling the lasagna so they can cool)
  • 2cups mozzarella cheese

Prep: if you don’t have a skillet with high edges, use a medium-sized saucepan; there’s a lot of ingredients that need to simmer. preheat oven to 350degrees.

  1. brown ground beef in a skillet; let drain in a colander and wipe skillet with a paper towel to remove excess grease.
  2.  coat skillet with cooking spray, saute onions and garlic (don’t burn! you may want to add a little oil). add meat, 2T. of parsley, 2cans of tomato sauce, tomato paste, herbs and pepper.
  3.  bring mixture to a boil. cover and reduce heat to a simmer. let simmer for 15 minutes.
  4. uncover and stir. let simmer (uncovered) for 20 minutes. remove from heat.
  5.  combine 2T. parsley, cottage cheese, parmesan cheese, ricotta cheese and egg white.
  6. using a 13-9in. baking dish, cover the bottom with a light-layer of the meat/tomato mixture. arrange 4 (or however many cover the bottom) noodles over mixture. top with half of cottage cheese, another thicker layer of meat/tomato mixture and a handful of mozzarella. repeat layers; noodles, rest of the cottage cheese, meat/tomato mixture and a handful of mozzarella. end with another layer of noodles and the rest of the meat/tomato mixture.
  7. cover with aluminum foil. bake for 1 hour. sprinkle the rest of the mozzarella cheese on top. bake (uncovered) for 10 minutes.
  8.  DIG-IN!


Instead of purchasing both dried oregano and basil, buy Italian seasoning blend instead! It contains both herbs plus more.

This recipe is a take on Cooking Light’s Hearty Lasagna


2 Responses to “Snowy-day Hearty Lasagna”


  1. Beans Beans the Musical Fruit « K.E.P.T. You Fit - January 8, 2012

    […] functional! This recipe makes a huge amount so it’ll last you a while. And like the lasagna, the more it sits-the better it […]

  2. Oops I Bought Too Much « K.E.P.T. You Fit - November 2, 2012

    […] it to the office. I think this picture says it allIdea 2: freeze it! Just like we freeze leftover lasagna, bread, and even bananas-stashing candy in the freezer prolongs its shelf-life, flavor, and is […]

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