I couldn't have asked for a more perfect day to layer a small mountain of pasta, meaty sauce, and salty cheeses. Heaven!!
Recipe slightly adapted from my mom
1/2 lb lean ground beef
1/2 lb sweet italian sausage (OR just use 1lb of ground beef; either is mighty tasty)
2 (14.5oz) cans diced tomatoes
2 (6oz) cans tomato paste
1 (6oz) can red wine
1 1/2 tsp oregano
1 tsp basil
2 tsp garlic powder
2 cups small curd cottage cheese
1 cup grated Parmesan cheese, divided
12 oz shredded mozzarella
9 whole wheat lasagna noodles, cooked and drained
1. Heat a large skillet over medium heat. Brown the meats, draining an excess fat. Add the tomatoes, tomato paste, red wine and seasonings and stir to combine. Bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes. [GET AHEAD: Make the sauce ahead of time and keep it in the fridge until you're ready to assemble]
2. In a medium bowl, mix together the cottage cheese and 1/2 cup grated Parmesan. Set up an assembly line by your lasagna pan with the noodles, sauce, cottage cheese mixture, and mozzarella.
3. To assemble, lay 3 noodles on the bottom of a 9x13 pan. Top the noodles to 1/3 of the sauce. Then carefully spread out 1/3 of the cottage cheese mixture. Sprinkle 4oz of mozzarella on top of this. Repeat these layers 2 more times, sprinkling the remaining 1/2 cup of Parmesan on top at the end.
4. Preheat the oven 350. Bake the lasagna, uncovered, for 45 minutes. Let stand for 15 minutes before serving.
I prefer to eat lasagna with a tossed salad and garlic bread. If it's not really salad weather though, I like my go-to veg of steamed green beans.