Paula Deen Lasagna

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 ?

1. Preheat the oven to 350°F (175°C).
2. 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.
3. 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.
4. In a small bowl, combine the cottage cheese, grated Parmigiano-Reggiano, parsley, and beaten eggs.
5. 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.
6. 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.
7. 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