LASAGNA

There’re aren’t too many dishes more comforting than a huge helping of hot lasagna. Go ahead and make this lasagna, tuck it away in your freezer, and on the next cold night, treat your family to a warm, hearty dinner. They’ll fight over the leftovers the next day, guaranteed.

1½ pounds ground beef

1 pound hot breakfast sausage

2 cloves garlic, minced

2 (14½-ounce) cans whole tomatoes

2 (6-ounce) cans tomato paste

4 tablespoons fresh parsley, finely chopped, divided

4 tablespoons fresh basil, finely chopped

2 teaspoons salt, divided

3 cups low-fat cottage cheese

2 large eggs, beaten

½ cup grated Parmesan cheese, plus more for garnish

1 (12-ounce) package oven-ready lasagna noodles

1 pound shredded mozzarella cheese, divided

Makes 12 servings

1. Preheat the oven to 350 degrees.

2. In a large skillet or saucepan combine the ground beef, sausage, and garlic. Cook over medium-high heat until the meat is browned. Drain the fat and return the meat to the pan. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, and 1 teaspoon of the salt. Let the sauce simmer for 30 to 45 minutes.

3. In a medium bowl mix the cottage cheese, beaten eggs, Parmesan, the remaining 2 tablespoons of parsley, and the remaining 1 teaspoon of salt. Stir until well combined.

4. To assemble the lasagna, spread 1 cup of the meat sauce in the bottom of a baking dish. Arrange 4 lasagna noodles on top of the sauce. Spoon half the cottage cheese mixture over the noodles, and spread evenly. Cover the cottage cheese with about a third of the mozzarella cheese. Spoon a little less than half the remaining meat sauce mixture over the top.

5. Repeat, ending with the meat sauce mixture. Sprinkle the top generously with extra Parmesan and the remaining mozzarella.

6. Bake for 20 to 30 minutes until the top is hot and bubbly.

MAKE IT AHEAD: Refrigerate the uncooked lasagna for up to two days. Bake per the directions, or freeze in an airtight container for up to six months. Bake the frozen lasagna at 350 degrees for 40 to 50 minutes, covering the top with foil if the cheese begins to brown.