The most delicious lasagna you will ever put in your mouth. Ever.
- 1 Vidalia onion (chopped)
- 5 cloves of garlic (chopped)
- 1 tablespoon olive oil
- 1 green bell pepper (chopped)
- 1 box lasagna noodles
- 1 pound ground chuck
- 1 pound Italian sausage
- 1 jar spaghetti sauce (I like Ragu Robusto)
- 1 tub large curd cottage cheese (yes, this matters)
- 1 tub whole milk ricotta cheese
- 3 cups sharp cheddar cheese (1 package)
- 4 cups mozzarella cheese
- 1 cup parmesan cheese
- 1 cup Romano cheese
Heat the olive oil in a non-stick skillet. Throw in the onions and bell pepper and cook until the onions are almost translucent. Add in the garlic and cook until the garlic and onions are browned. Set aside.
Meantime, bring a large pot of salted water to a rolling boil and add your noodles. Cook for about 5 minutes, then remove the noodles from the water and lay each on a sheet of wax paper to cool. Sprinkle with olive oil to avoid drying out.
Brown your ground beef and sausage together in a skillet until no longer pink.
In a large bowl, mix together the meat mixture, the veggie mixture, and the tub of cottage cheese.
When doing the next steps, keep in mind you'll probably end up with either three or four layers so you'll have to divide evenly. It just depends on the pan you use. You want to end up on the top layer with two cups of mozzarella and one cup of cheddar.
Put a little sauce (you don't have to heat it) on the bottom of your casserole dish to keep the noodles from sticking to the pan. Place one layer of noodles on top of the sauce. Spread some of the ricotta on top of the noodles. Then spread some of the meat mixture on top of the ricotta. Spoon some of the sauce on top of the meat mixture. Sprinkle some cheddar, mozzarella, parmesan, and Romano cheese on top of the sauce. Repeat until all the mixture is used and end with a layer of noodles. Add the remainder of the sauce and top with the rest of the mozzarella and cheddar.
Bake at 350 degrees for at 45 minutes, or until the cheese is slightly browned and the sides are bubbly.
This is the best lasagna ever. It's gonna be messy so let it sit for at least an hour before cutting so it can set.
Becca Hubbard-Woods (author) from Outside your window. on April 29, 2010:
Ben, because of my love for cheese, my cholesterol is ridiculous for a 27 year old. :O but whatever. I'll die happy!!! ;) My brother and I came up with this recipe one night when we were hungry. Everything just sounded perfect. So we tried it, and indeed, everything was perfect. Hope you enjoy it!
Michael, I'd love to hear it! You can't go wrong with tons of cheese! I'm willing to put forth extra effort for tasty food. Thanks for stopping by! : )
Isaiah Michael from Wherever God leads us. on April 28, 2010:
This is the closest recipe to mine I have seen. I ad a few more things to mine and it is awesome. Yes, it takes longer than most but it is worth the time and effort. If you want I will let you know mine, I will say this I have a few more cheeses to mine. I make it with 7-9 different cheeses.
Ben Zoltak from Lake Mills, Jefferson County, Wisconsin USA on December 21, 2009:
Nice Becca, yum. I was raised on the cottage cheese only version, my wife on the ricotta only version, so we meet in the middle now with both. I have to say though, that's a lotta cheese! AND I'M FROM WISCONSIN! Great recipe I'm going to try the romano and cheddar cheese addition, that's something new.
Becca Hubbard-Woods (author) from Outside your window. on December 21, 2009:
Rick, I will def check your pasta recipe out! My boys love pasta as most kids do. This recipe is very, very indulgent. Not something you want to eat but every once in a while.
Back2Basics, hope you try it! : )
funnebone, you are hilarious. Def one of my favorite hubbers around. ; )
funnebone from Philadelphia Pa on December 20, 2009:
As soon as I clicked on this hub my mouth started to water. Then I stopped looking at your picture and read the hub which did little to curtail my slobbering. This sounds delicious and I hope my next mail order bride will prepare it for me before I have to ship her back to whatever third world country I order her from. THanks!
Back2Basics from Aston, Pennsylvania on December 20, 2009:
This sounds great!
Rick Zimmerman from Northeast Ohio on December 06, 2009:
Becca: Looks like a recipe I need to try. Thanks. At the other end of the spectrum, my light pasta recipe is low-fat, quick-fix and simple, but also has a great (though subtle) flavor that works well with poultry or seafood or shellfish. You might want to check it out.
Becca Hubbard-Woods (author) from Outside your window. on December 04, 2009:
Haha, thanks Beth! Hope you enjoy it! ;)
Beth100 from Canada on December 03, 2009:
Oooo, this sounds and looks sooooo yummy Becca! Thanks for sharing this...will try for Friday night dinner. And, you're secret's safe with me!
Becca Hubbard-Woods (author) from Outside your window. on November 17, 2009:
Oh yeah, and shhhh! don't tell nobody!