Favorite Meaty Six Cheese Lasagna
I turned up the heat on traditional lasagna using a little of my favorite chili sauce and pimenton (Spanish paprika).
I turned up the heat on traditional lasagna using a little of my favorite chili sauce and pimenton (Spanish paprika).
- 2 cloves garlic minced
- 1 teaspoon salt
- 3 eggs
- 1 lb ground beef
- 3/4 lb pork sausage bulk
- 24 oz tomato sauce
- 12 oz tomato paste
- 1/2 teaspoons sriracha chili sauce or other chili sauce
- 1/2 small onion finely chopped
- 2 teaspoons sugar
- 1 teaspoon italian seasoning
- 1/2 teaspoon spanish paprika
- 1/2 teaspoon pepper
- 3 tablespoons fresh parsley minced
- 3 cups cottage cheese small curd
- 8 oz ricotta cheese
- 1/4 cup three cheese italian blend shredded (parmesan, romano, asiago)
- 1/4 cup parmesan cheese shredded
- 9 lasagna noodles
- 8 slices provolone cheese
- 3 cups shredded mozzarella cheese divided (12 oz)
- Carbohydrate 25.6677257064386 g
- Cholesterol 153.853959057917 mg
- Fat 28.4778406754739 g
- Fiber 2.23487783931726 g
- Protein 38.612921803783 g
- Saturated Fat 13.3852151220093 g
- Serving Size 1 1 Serving (316g)
- Sodium 1127.10909713833 mg
- Sugar 23.4328478671213 g
- Trans Fat 3.07329654165633 g
- Calories 512 calories
Step-by-step
- In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
- Add the next 10 ingredients and simmer, uncovered, for 1 hour, stirring occasionally.
- In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
- Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.
- Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella.
- Top with remaining noodles, meat sauce and mozzarella (dish will be full).
- Cover and bake at 375°F for 50 minutes.
- Uncover; bake 20 minutes longer.
- Let stand 15 minutes before cutting.
Undercooking the initial meat sauce is the primary error committed when constructing baked pasta dishes. Simmering the ground beef, pork sausage, tomato sauce, and aromatics for a full 60 minutes allows the excess water content to evaporate, concentrating the tomato solids and preventing a watery casserole upon slicing. Building structural integrity into a heavily loaded pasta bake requires allowing the assembled dish to rest for 15 minutes at room temperature before portioning, which permits the melted proteins in the provolone, mozzarella, ricotta, and cottage cheese matrices to set.
Balancing the Richness
Heavy, protein-dense casseroles demand bright, acidic accompaniments to reset the palate between bites. Dress crisp bitter greens like endive or arugula in a sharp vinaigrette featuring a three-to-one ratio of extra virgin olive oil to red wine vinegar. The acidity cuts cleanly through the substantial fat content delivered by the beef, sausage, and six distinct cheeses. Serve the portions alongside thin slices of rustic sourdough bread rubbed with raw garlic to balance the texture.
- Substitute ground turkey or chicken for the beef and pork sausage, recognizing that lower fat content requires adding two tablespoons of olive oil to the skillet to prevent dryness.
- Freeze baked leftovers in airtight containers for up to two months, thawing them completely in the refrigerator before reheating at 350 degrees Fahrenheit.
- Drain the cottage cheese briefly through a fine-mesh sieve if the curd appears excessively wet, avoiding excess moisture accumulation during the 50-minute covered baking phase.
