Deep Dish Lasagna

Deep Dish Lasagna

When we were first married we did not have a "flat" lasagna pan, so I made it in a 4 quart Dutch oven. Still do and find that is comes moister than when baked in a shallow pan most recipes list.

Serves 8 to 10 as a main course. Cut the recipe in half to serve 4. Even better reheated and served the next day.

Meat Sauce

1 pound lean ground beef
1 pound pork sausage
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon paprika
2 teaspoons salt (to taste)
2 small cans tomato sauce (do not use tomato paste)
1 (14 ½-ounce) can stewed, diced tomatoes

Remaining Ingredients

1 (8-ounce) package lasagna noodles, cooked per package directions *
16 ounces low fat, small cured cottage cheese
2 eggs, lightly beaten
16 ounces mozzarella, grated or thinly slices
½ cup grated parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed and moisture
removed

Place baking sheet on rack in middle of oven to catch spills and help with oven clean up. Preheat oven to 350°. Spray 4 quart casserole or Dutch oven with cooing spray.

Sauté meats in skillet over medium-high heat. Drain excess fat. Add onions and cook until translucent. Add garlic and cook without browning. Add herbs, seasonings and tomatoes. Bring to a boil, reduce heat and simmer covered, stirring occasionally, until flavors are blended. Add a little liquid (water or beef stock if necessary) to keep from burning.

In the meantime cook the lasagna noodles according to package directions. Drain and rinse with cold water to stop the cooking.

With a fork combine the cottage cheese and beaten eggs in a small bowl. In another bowl mix the cheeses together by hand.

To assemble layer meat sauce with remaining ingredients as follows:

Spread one-forth of the sauce evenly over the bottom of the Dutch over or casserole. Place a layer one-half of the cottage and egg mixture over top, followed by one-half of the spinach and one-third of the cheeses. Repeat once and end with a layer of noodles, then meat sauce and remainder of the mozzarella.

Bake covered 50-60 minutes until liquid bubbles. Remove cover and bake 5 minutes longer until cheese is melted. Let stand 15 minutes before serving.

* The new no bake noodles work well and save preparation time.

Serve with:

Antipasto
Tossed Green Salad with Vinaigrette Dressing
Sourdough French or crusty Italian Bread with Butter

For Dessert:

Assorted Cheeses and Grapes with more Bread
Biscotti and Coffee

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