Lasagna Recipe

[4WheelinMama]

I'm looking for a recipe for Lasagna that has cottage cheese.

[Youngbuck]

I ussaully use the recipe on the box of noodles. HeeHee

[jeffreyd]

your going to think i am crazy but i love the recipes from webvegdotcom yes it is a vegetarian site but there are some great ideas on there and you can doctor them up anyway you like.

[Ralph Wiggum]

Lasagna

1 lb ground beef

6 oz ground pork

¾ cup chopped onion

1 clove minced garlic

1 lb canned tomato

15 oz tomato sauce

2 tbsp parsley flakes

1 tsp salt

1 tsp basil leaves

3 cups (24 oz) cottage cheese

½ cup grated parmesan

1 tbsp parsley flakes

1 ½ tsp salt

1 tsp oregano

8 oz cooked lasagna noodles

¾ lb shredded mozzarella

½ cup grated parmesan

Cook beef, pork, onion and garlic, in large saucepan until meat is brown and onion is tender. Drain off fat.

Add tomatoes; stir in tomato sauce, 2 tbsp parsley flakes, sugar, 1 tsp salt, and basil. Heat to boiling, reduce heat, and simmer uncovered 1 hour.

Heat oven to 350°. Combine cottage cheese, ½ cup parmesan, 1 tbsp parsley, 1 ½ tsp salt and oregano. Set aside ½ meat mixture.

In ungreased 13x9 pan, layer ¼ each noodles, sauce, mozzarella, and cottage cheese mixture. Repeat 3 times. Spread reserved meat over the top. Top with ½ cup parmesan.

Bake uncovered 45 minutes. Let stand 15 minutes before cutting.

[TR21HP]

Just curious, why would you use cottage cheese instead of Ricotta?

[wmn luv me walleye fearme]

Unless you have a reason (say jugs of leftover cottage cheese sitting around the house) You gotta go with ricotta. There are old italian ladys that just rolled around in their grave at the thought of cottage cheese in lasagna. In new york where i grew up pretty sure the mafia has made some hits for having cottage cheese in lasagna. Very good basic recipe a couple posts above. If you have time put some italian sausage (sautee some whole sweet italian sausage, cut them in thin circles and layer the lasagna with those instead of ground beef. Or make some small meatballs and cut them in thirds and smoosh them down and put in a layer of those. Can come out really well. Good luck. Were having a bunch of people over for a xmas party this weekend and thats what I'll be making as well. (considering one layer of meatballs, and one layer of italian sausage) hopefully it comes out good

[SkunkedAgain]

I won't sneer at the OP's question. I would think that you can effectively use cottage cheese in place of ricotta in any recipe. The flavor will be different but I doubt you would have posted your question without knowing that. Feel free to try it and experiment.

[wmn luv me walleye fearme]

no "sneering" intended, was just joking around. Had it once in Ohio where my buddy's wife put american cheese on it as well instead of mozzarella. Was freaking awful. They liked it so more power to them but pretty sure they were one of the few. In Ohio (lived there for 7 years) most people use cottage cheese solely because a lot of them never even heard of ricotta. Makes getting a good cannoli in that state pretty tough as well.

[paul pachowicz]

I too use ricotta but, I split the amount in half. In one half I use chopped parsley as the box recipe calls for but, I place fresh spinach leaf for the next layer. I'm gonna try the Italian sausage next time I make, that sounds good.

[Phred52]

4WheelinMama, Could I refer you to the AllRecipes. HSOforum. They have several Lasagna recipes that I'm confident you will want to try. I use their site all the time for many different dishes. Phred52

[Surface Tension]

Lasagna

1 lb ground beef

6 oz ground pork

¾ cup chopped onion

1 clove minced garlic

1 lb canned tomato

15 oz tomato sauce

2 tbsp parsley flakes

1 tsp salt

1 tsp basil leaves

3 cups (24 oz) cottage cheese

½ cup grated parmesan

1 tbsp parsley flakes

1 ½ tsp salt

1 tsp oregano

8 oz cooked lasagna noodles

¾ lb shredded mozzarella

½ cup grated parmesan

Cook beef, pork, onion and garlic, in large saucepan until meat is brown and onion is tender. Drain off fat.

Add tomatoes; stir in tomato sauce, 2 tbsp parsley flakes, sugar, 1 tsp salt, and basil. Heat to boiling, reduce heat, and simmer uncovered 1 hour.

Heat oven to 350°. Combine cottage cheese, ½ cup parmesan, 1 tbsp parsley, 1 ½ tsp salt and oregano. Set aside ½ meat mixture.

In ungreased 13x9 pan, layer ¼ each noodles, sauce, mozzarella, and cottage cheese mixture. Repeat 3 times. Spread reserved meat over the top. Top with ½ cup parmesan.

Bake uncovered 45 minutes. Let stand 15 minutes before cutting.

Close enough but I'd simmer the sauce a minimum of 4 hours.

[SkunkedAgain]

Interesting point ST. Here's my question: What is the benefit of simmering longer? I assume it's not just reduction, right? I simmer my sauce for about an hour as well. Am I missing out on some extra flavor with the longer simmer?

[Leaky]

Quote:

4WheelinMama, Could I refer you to the AllRecipes. HSOforum. They have several Lasagna recipes that I'm confident you will want to try. I use their site all the time for many different dishes. Phred52

That site rocks. They have one called Worlds Best Lasagna that I've used. It's definately my go recipe spot to when I'm looking to try something new or different.

[Dark Cloud]

Yep the cottage cheese threw me for a loop also. I think of cottage cheese and fruit for a lite breakfast not lasagna, lol...

That recipe does look real similar to mine but I do cook a few hot italian sausages up, let em cool, slices them, and layer that in there along with ground meat...

[Surface Tension]

Interesting point ST. Here's my question: What is the benefit of simmering longer? I assume it's not just reduction, right? I simmer my sauce for about an hour as well. Am I missing out on some extra flavor with the longer simmer?

Yes your missing out big time on flavor.

You are somewhat right in that there is reduction. It has to happen slow however. The sauce will go through a change during which time the meat will become infused with the sauce. For lasagna I stick with hamburger and maybe some ground pork for the reason there will be a enough going on with flavors already so I don't want the Italian sausage in there.

In a meat sauce for pasta I use hamburger, hamburger and Italian sausage, or country style ribs(pork).

Imagine what Italian sausage quartered up or country style ribs simmered in a sauce till that sauce is infused into the meat.

Besides tomato sauce and paste here is what goes in my sauce.

salt

pepper

garlic

onion

parsley

sweet basil

To make sauce you are taught, when it is done you'll know.

One indicator is the oil will separate, have taken on an orange color, and be on top. The consistency and appearance are another indicator. Then finally there is taste.

Depending on how much reduction the sauce went though you'll add pasta water(reserved before straining the pasta)when you mix the sauce into the pasta. And of coarse never run water over your pasta. The starches are what makes the sauce stick.

[Big Dave2]

I use Allrecipes all the time too.

[wmn luv me walleye fearme]

Hey surface tension, How do you cook the country style ribs before you put it in the sauce? (just sear, cook all the way through etc) How does that turn out? Does it all shred apart in the sauce basically? Sounds good and thinking about giving it a try this weekend.

[Surface Tension]

Season them (salt and pepper), evo in the pan, and brown them. Doesn't have to be cooked through.

Add the tomato sauce and paste. Add the spices I mentioned above.

Reduce the heat to a low simmer. Stir occasional and leave the lid on. Country Style Ribs should simmer longer then if you used hamburger. 8 hours would not be too long. The meat will not be shredded but tender and it will want to separate from tissue. Most of the fat have melted and as said turn orange and float on top, you can spoon some off but not all of it. Any fat left with the meat remove before you mix it into the pasta.

Remember to reserve some pasta water to add to the sauce and pasta when mixing. We use this sauce w/CSR on Cavatelli which is a home made pasta. Not many Italian restaurants do a meat sauce like this but when you find one that does they'll use Rigatoni.

Email me if you need to.

[wmn luv me walleye fearme]

Thanks for the info, sounds awesome and will give it a try sometime soon. Also doubled my sauce simmer time from about 1.5 to 3 hours this weekend and came out great