Mohamed Shili This delicious lasagna recipe by Paula Deen is a hearty, easy-to-make meal perfect for cozy family dinners. With layers of tender noodles, a creamy cottage cheese blend, and rich, flavorful meat sauce, it’s a guaranteed crowd-pleaser. You can whip it up using pantry staples and adjust the seasoning for your taste.
Ingredients Needed:
- 1 1/2 lbs ground chuck
- 1 lb ground Italian sausage
- 1 onion
- 2 cloves minced garlic
- 2 teaspoons ground oregano
- 1 teaspoon ground basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
- 2 (15 oz) cans tomato sauce
- 1 (6 oz) can tomato paste
- 1 1/2 cups small curd cottage cheese
- 1 (5 oz) package grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh parsley
- 2 large lightly beaten eggs
- 9 oven ready lasagna noodles
- 2 (8 oz) packages shredded mozzarella cheese
How To Make ?
- Preheat the oven to 350°F (175°C).
- In a large saucepan, cook the ground chuck, Italian sausage, onion, and garlic over medium heat until the meat is browned and crumbled. Drain the excess fat.
- Return the meat to the pan and mix in the oregano, basil, salt, and pepper. Stir in the diced tomatoes, tomato sauce, and tomato paste. Bring to a boil, then reduce the heat and simmer for 30-45 minutes.
- In a small bowl, combine the cottage cheese, grated Parmigiano-Reggiano, parsley, and beaten eggs.
- Spread 1/4 of the sauce into the bottom of a 13 x 9 x 2-inch (33 x 23 x 5 cm) baking pan. Place 3 lasagna noodles on top, ensuring they do not overlap. Spread 1/3 of the cottage cheese mixture over the noodles, then top with 1/4 of the sauce and 1/3 of the mozzarella cheese. Repeat layers, ending with the sauce and reserving 1/3 of the mozzarella cheese.
- Bake for 45 minutes. Top with the remaining mozzarella cheese and bake for an additional 15 minutes, or until the cheese is hot and bubbly.
- Let the lasagna rest for 10 minutes before serving to set the layers perfectly.
Recipe Tips:
- Let the sauce simmer longer for richer flavor: Simmering the sauce for at least 45 minutes helps develop deep flavors and makes your lasagna taste more authentic.
- Drain the meat properly: Always drain excess fat from the cooked meat to avoid a greasy lasagna and ensure the layers stay firm and flavorful.
- Use oven-ready noodles to save time: These noodles cook perfectly in the sauce, saving you the hassle of pre-boiling and reducing prep time.
- Rest before slicing: Let the lasagna sit for 10 minutes after baking to set the layers and make slicing easier without falling apart.
- Top with fresh herbs: Sprinkle fresh parsley or basil after baking for added color and a fresh flavor boost.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover lasagna cool until it reaches room temperature. Store it in an airtight container and refrigerate for up to 3-4 days to keep it fresh.
- Freeze: Let the lasagna cool completely, then wrap it tightly in plastic wrap and foil before freezing. It can be frozen for up to 2-3 months. To thaw, move it to the refrigerator overnight before reheating.
- Reheat: Place a portion on a microwave-safe plate, cover with a microwave-safe lid, and heat on medium power for 2-3 minutes, checking halfway to ensure even heating.
Nutrition Facts
Serving Size: 1 slice (approximately 1/12 of the lasagna)
- Calories: 500
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 600mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 25g
Try More Paula Deen Recipes:
- Paula Deen White Chicken Chili
- Paula Deen Crock Pot Chili Recipe
- Paula Deen Chili Recipe
- Paula Deen Chicken Noodle Soup
Paula Deen Lasagna
Description
This delicious lasagna recipe by Paula Deen is a hearty, easy-to-make meal perfect for cozy family dinners. With layers of tender noodles, a creamy cottage cheese blend, and rich, flavorful meat sauce, it’s a guaranteed crowd-pleaser. You can whip it up using pantry staples and adjust the seasoning for your taste.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large saucepan, cook the ground chuck, Italian sausage, onion, and garlic over medium heat until the meat is browned and crumbled. Drain the excess fat.
- Return the meat to the pan and mix in the oregano, basil, salt, and pepper. Stir in the diced tomatoes, tomato sauce, and tomato paste. Bring to a boil, then reduce the heat and simmer for 30-45 minutes.
- In a small bowl, combine the cottage cheese, grated Parmigiano-Reggiano, parsley, and beaten eggs.
- Spread 1/4 of the sauce into the bottom of a 13 x 9 x 2-inch (33 x 23 x 5 cm) baking pan. Place 3 lasagna noodles on top, ensuring they do not overlap. Spread 1/3 of the cottage cheese mixture over the noodles, then top with 1/4 of the sauce and 1/3 of the mozzarella cheese. Repeat layers, ending with the sauce and reserving 1/3 of the mozzarella cheese.
- Bake for 45 minutes. Top with the remaining mozzarella cheese and bake for an additional 15 minutes, or until the cheese is hot and bubbly.
- Let the lasagna rest for 10 minutes before serving to set the layers perfectly.
Notes
- Let the sauce simmer longer for richer flavor: Simmering the sauce for at least 45 minutes helps develop deep flavors and makes your lasagna taste more authentic.
- Drain the meat properly: Always drain excess fat from the cooked meat to avoid a greasy lasagna and ensure the layers stay firm and flavorful.
- Use oven-ready noodles to save time: These noodles cook perfectly in the sauce, saving you the hassle of pre-boiling and reducing prep time.
- Rest before slicing: Let the lasagna sit for 10 minutes after baking to set the layers and make slicing easier without falling apart.
- Top with fresh herbs: Sprinkle fresh parsley or basil after baking for added color and a fresh flavor boost.
Paula Deen Lasagna
