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The Pioneer Woman's "Best Lasagna Ever" (10/12/2012)

The Pioneer Woman's "Best Lasagna Ever"
(Recipe courtesy Ree Drummond at

1 ½ lb. Ground Beef
1 lb. Italian Hot Sausage
2 cloves garlic, minced
2 (14.5 oz.) cans Whole Tomatoes
2 (6 0z.) cans tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon salt
3 cups Lowfat cottage cheese
2 eggs, beaten
½ cup grated Parmesan Cheese, plus more for topping
2 tablespoons dried parsley
1 teaspoon salt
1 pound sliced Mozzarella Cheese
1 10 oz. package lasagna noodles
½ teaspoon salt
1 tablespoon olive oil

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. Add tomatoes, tomato paste, 2 tablespoons dried parsley, basil and 1 teaspoon 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, ½ cup parmesan cheese, 2 more tablespoons dried parsley, and 1 more teaspoon salt. Stir together well. Set aside. To boiling water, add ½ teaspoon salt and 1 tablespoon olive oil. Cook lasagna noodled until al dente, about 8 minutes, remove from heat, drain and rinse with cold water, lay on a large piece of aluminum foil until you are ready to assemble lasagna.

To assemble:
Spray a 9 x 13-inch casserole dish with cooking spray. Arrange 4 cooked lasagna noodles in the bottom of the 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. Sprinkle top generously with extra Parmesan Cheese.

Preheat oven to 350 degrees. Cook 30-35 minutes, or until top is hot and bubbly.


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