My brother-in-law, Eric, requested that I give him some hearty “manly” recipes on my blog. I promise Eric, as summer nears, I will offer up more grilled meats as I am one girl who can, and loves to grill. But, since we’ve had a cool snap down in Alabama this week, I thought a Beef-Sausage Lasagna would be appropriate and truly comforting. I decreased the fat as much as possible using egg whites, low-fat cottage cheese and lean ground beef. This recipe is hearty and very delicious.
Traditional Beef-Sausage Lasagna
1 pound lean ground beef
1 pound Italian sausage
3/4 cup chopped onion
2 garlic cloves, minced
1 (28-ounce) crushed tomatoes
1 (15-ounce) tomato sauce
3 tablespoons dried Italian seasoning, divided
2 teaspoons sugar
3 cups low-fat cottage cheese
2 egg whites
1 cup grated Parmesan cheese, divided
12 whole wheat or regular lasagna noodles
1. Cook ground beef, sausage, onion and garlic in a large saucepan until meat is browned and onion is tender. Drain off fat. Stir in tomatoes, sauce, 2 tablespoons Italian seasoning and sugar. Bring to a boil; stirring occasionally. Reduce heat and simmer, uncovered 30 minutes or until mixture thickens.
2. Preheat oven to 350F. In a large bowl combine cottage cheese, egg whites, 1/2 cup of Asiagao and remaining Italian seasoning.
3. Reserve 1/2 cup meat sauce. Spread 1/3 of sauce in bottom of a lightly greased 13- x 9-inch baking pan. Top with 1/3 of noodles and 1/4 of cheese mixture. Repeat layers 2 more times. Spread with remaining sauce and sprinkle with remaining cheese. Bake, uncovered 40 minutes or until browned and bubbly.