Lasagna with Ricotta and Cottage Cheese

Instructions

1. 01

   Preheat a large skillet over medium heat. Add 1 pound ground beef and 1 pound pork sausage. Cook until no longer pink, crumbling the meat as it cooks. Drain the excess fat.

2. 02

   Add 1 clove garlic, 2 tablespoons tomato paste, 28 ounces crushed tomatoes , 2 tablespoons dried basil, and 2 tablespoons dried parsley . Stir to combine. Season to taste with kosher salt and black pepper. Cover and simmer for at least 30 minutes or up to 1½ hours.

3. 03

   Meanwhile, in a mixing bowl, combine 16 ounces part-skim ricotta cheese, 16 ounces small curd cottage cheese, ½ cup shredded Parmesan cheese, and 2 tablespoons dried parsley. Stir to combine. Season to taste with kosher salt and black pepper.

4. 04

   Preheat the oven to 375℉. Spray a 9x13 casserole dish with cooking spray. Place 3-4 lasagna noodles in the bottom of the dish, breaking them to fit if necessary. Add half of the meat sauce and spread to cover evenly. Top with half of the cheese mixture, spreading evenly over the meat sauce.

5. 05

   Layer another 3-4 noodles and top with the remaining meat sauce. Spread the remaining cheese mixture over the meat sauce. Add the remaining 3-4 noodles over the cheese mixture. Top the noodles with 16 ounces sliced mozzarella cheese, overlapping generously.

6. 06

   Bake, uncovered, for 45-50 minutes until the cheese is golden brown and the dish is bubbling around the edges. Rest for 10-15 minutes before slicing and serving.

7. 07

   Store, tightly covered, in the refrigerator for up to 5 days.