Monday, February 25, 2013

Pioneer Woman's The Best Lasagna Ever

Does anyone else love the Pioneer Woman as much as I do? It's one of the few cooking shows my hubby will watch with me. There's something about her life on the ranch that makes me want to pack it all up and raise my daughter in the country. But.... then I remember I don't like to get up early, I don't really care for the outdoors and I really need to have a grocery store within walking distance. I'm much more suited to city life. Last weekend she made lasagna and now that I've made it I must agree it is The Best Lasagna Ever. I've made many lasagnas in my life since it's great to feed a crowd and this one by far has the best flavor. I was a little wary of the cottage cheese but I have to say I prefer it to ricotta.


by Ree Drummond (Pioneer Woman)


  • 1-1/2 pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.


  1. I made this last week and it got rave reviews. This is def. a keeper recipe. I was also not into the cottage cheese when I read the recipe, but I ended up loving it.

  2. Cheesy amazingness! I do love her show! I want to make her beef and root vegetable stew

  3. I think cottage cheese is a nice alternative for ricotta cheese. I have marked this recipe!

    Thanks for sharing.