Cyn’s Lasagna

3 Dec

In addition to loving all things football, music, and babies… I love to cook!  Here is my “go-to” lasagna recipe.

Honest? I am not a lasagna fan.  It just doesn’t do it for me- I’d rather just sit there and eat all the garlic bread.  The hubby on the other hand- has devoured the whole 9×13 dish in 3 days- so it must taste okay 🙂

Cyn’s Lasagna
slightly adapted from the Pioneer Woman’s The Best Lasagna. Ever.


  • 1 pound Ground Turkey (or Beef)
  • 1 pound of Hot Italian Sausage (I used Mild for the hubs)
  • 2 cloves of Garlic, minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 2 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) No Bake Lasagna Noodles

In a skillet, combine the ground turkey and sausage on medium heat with the minced garlic.  Brown over medium to medium high heat until meat is nice and brown and crumbly.  Drain the meat mixture (I rinse mine too- to get most of the fat off-but it’s whatever pleases your arteries :)).
To the meat,  add tomatoes, tomato paste, 2 tablespoons of parsley, basil, and salt.  Simmer for…a while. The longer the better- but at least a minimum of 45 minutes.

In a bowl, mix together the cottage cheese, beaten eggs, grated parmesan, 1 teaspoon of salt, and remaining 2 tablespoons of parsley.

Preheat oven to 350 degrees.  Now,  it’s time to assemble your lasagna! (SN: You can use a designated “lasagna” pan- which I didn’t even know existed until recently….or you can just use a 9×13 like I did and try and make sure it doesn’t overflow).

To assemble:
Spoon and spread about 1 cup of the meat/tomato sauce (or gravy like I call it….anyone else??? bueller??) in the bottom of the baking dish.  Arrange the lasagna noodles over the sauce.  I believe I used 3.5 sheets per layer placed vertically in a horizontal pan.  Spoon 1/3 of the cottage cheese mixture over the noodles and spread evenly.  Cover cottage cheese layer with a layer of mozzarella.  Spoon 1/3 of meat mixture over the cheese.  Repeat and end with the mozzarella on top.  Now, sprinkle with ground parmesan- a little extra cheese never hurts.

Cover dish with foil and bake at 350 degrees for 40 minutes.  After 40 minutes, remove foil and allow cheese to brown and get bubbly for another 10 minutes.

Tips:  If you’re in a time crunch- 2 24 ounce jars of your favorite pasta sauce can be substituted for the whole tomatoes, tomato paste, parsley, basil, and salt.  I prefer a plain marinara sauce or a tomato and basil pasta sauce.

This can also be refrigerated for up to 2 days before baking or frozen for a future meal.  Just remember to allow the lasagna to thaw in the fridge completely before baking.

The finished product:
photo (2)

Serve with a green salad and garlic bread.



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