My family loves turkey pepperoni but you can use whatever you like.
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- 2 pounds ground beef
- 4 cloves garlic,minced
- 29 oz can tomato sauce
- 4 t. fresh parsley,minced
- 2 t. dried basil
- 1 t. dried oregano
- salt and pepper
- 3 c cottage cheese
- 2 eggs,beaten
- 1 c parmesan cheese,freshly grated
- 1 pound mozzarella cheese
- 1 pound pepperoni,thinly sliced
- 10 oz package lasagna noodles
1Bring a large pot of water to a boil.Add 1 t. salt.
In a large skillet, combine ground beef and garlic. Cook over medium-high heat until browned. Drain. Add tomato sauce, 2 tablespoons parsley, basil,oregano , salt and pepper to taste. Simmer for 45 minutes.
In a medium bowl, mix cottage cheese, beaten eggs, Parmesan, 2 more tablespoons parsley, and 1/2 t. teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” .
Arrange 4 cooked lasagna noodles in the bottom of a 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 over the top. Sprinkle half the pepperoni over the meat sauce.
Repeat, ending with pepperoni. Sprinkle top generously with extra Parmesan.
Bake immediately: 350-degree oven for 20 to 30 minutes, or until hot and bubbly.