Tuesday, April 3, 2012

Blue Ribbon Lasagna

I believe everyone should have a good lasagna recipe in their repertoire. This was one of my Mom's signature dishes and I'm grateful to have mastered it as well. The funny thing? All the times I ate this lasagna growing up, I never thought it was all that amazing. It wasn't until my taste buds grew up and became more experienced and wise, that they realized how awesome this recipe truly is.

Blue Ribbon Lasagna
Yield about 12 servings
Prep Time: 15 minutes
Simmer Time: 1-2 hours
Baking Time: 45 minutes
Total Time: about 2-3 hours


1-1 1/2 lb. ground beef
1 onion, chopped
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 bay leaves
2 teaspoons oregano
2 Tablespoons parsley flakes
2 Tablespoons basil
2 cloves garlic, minced
1 teaspoon salt
9 lasagna noodles, cooked
1 pint (2 cups) cottage cheese
2 eggs
2 cups monterey jack cheese, grated
2 cups mozzarella cheese, grated


Brown beef. Add onions and cook until they are transparent. Add tomatoes, tomato sauce, tomato paste, bay leaves, oregano, parsley, basil, garlic, salt and pepper. Bring to a boil. Reduce heat and simmer 1-2 hours, until sauce is thickened.

While sauce is simmering, cook noodles. Drain and let dry.

Heat oven to 350 degrees. When sauce is ready, begin assembly of the dish. Mix cottage cheese and eggs together. In a 9x13-inch pan, layer cooked noodles, meat sauce, cottage cheese mixture, jack and mozzarella cheeses. Repeat layers three times.

Bake for 45 minutes. Let cool for 15 minutes and enjoy!


Miss Kenzie said...

this looks INCREDIBLE! i must try!


Laura Go said...

oh em gee. yum. bookmarked fo sho.
♥ laura
the blog of worldly delights
the shop of worldly delights

Andrea @ Love is... said...

This looks so good! And I've been craving some lasagna lately!

Whitney said...

I'm so glad you put this on here! Jill made it for us at the Lake and it was SOOO good and I have been wanting to have it again :)