Lasagna for Anti-Lasagna People

I’m sure I’m one of the few people in the lasagna-eating world who wouldn’t order it in a restaurant and cringe when it’s served at a dinner party. Yuck. I hate sweet tomato anything. I had a lifelong ixnay on all things lasagna … until my friend, D’Anne, made it. It is utterly delicious, I swear. I’ll post other recipes that are really good; for example, last night my cooking partner fixed an outstanding chicken picatta while I baked bread. Woo Hoo. But I digress – here’s the recipe. Bon Apetit!

1 lb. lasagna noodles

1 lg. bag shredded mozzarella

1 lb. cottage cheese

3 T. freshly grated parmesan

2 T. chopped parsley


1 lb. ground beef

1/2 lb. pepperoni (I use turkey pepperoni)

1 lb. ground mild Italian sausage

2 T. olive oil

1 c. chopped onions

1/2 c. diced celery

2 cloves garlic, crushed

1 16 oz. can tomatoes, drained

1 10 oz. can tomato puree

1 16 oz. can tomato sauce

1 cup sliced mushrooms

1/2 can beef consomme

1/3 cup red wine

1 t. soy sauce

1/4 t. Italian seasoning

1/8 t. pepper

1 T. tabasco

1 t. garlic salt

Brown beef and sausage in olive oil for 10 minutes, then add onions, celery, and garlic. Cover and steam for 5 minutes. Add tomato puree, tomatoes, and tomato sauce, mushrooms, consomme, wine, soy sauce, pepperoni, and seasonings. Simmer 30 minutes.

Cook noodles in beef broth. Grease a 13×9 pan and an 8×8 pan. Spoon a light covering of meat sauce in pans. Layer with noodles, meat sauce, mozzarella, and cottage cheese, then repeat layers at least once if not twice based on supply. Top with parmesan and parsley. Bake at 375-degrees for 50-60 minutes. Yum.

*I use “no cook” lasagna noodles and they work just fine.

*This meat sauce is not sweet – it is salty. It is a good thing.

*If the top browns too fast, put a sheet of foil on top and continue to cook.

*I will share any and all recipes except for my Bitch Grits.

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