Italian sausage and beef simmered in marinara, layered with lasagna noodles and a generous blend of cottage cheese, mozzarella, Monterey Jack, provolone, and Parmesan. The Sunday lasagna of dreams.
Ingredients
- 12 oz sweet Italian chicken sausage, casings removed
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 4 cloves garlic, minced
- 2 tsp garlic powder
- 1½ tsp salt
- 1 tsp black pepper
- 2½ tsp Italian seasoning
- 1 (24 oz) jar marinara sauce
- 12 lasagna noodles (soak method below)
- 2 cups cottage cheese
- 1½ cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded provolone cheese
- ½ cup grated Parmesan cheese Noodle Prep Method Bring a large pot of water to a boil. Remove pot from heat. Add lasagna noodles and let sit in hot water for 30 minutes. Drain and allow noodles to cool. Noodles will be soft and pliable for layering and will finish cooking while baking.
Instructions
Preheat oven to 375°. In a large skillet, cook chicken sausage and ground beef over medium heat until browned.
Add diced onion and sauté until softened. Stir in garlic, garlic powder, salt, pepper, and Italian seasoning.
Pour in marinara sauce and simmer for 10 minutes. In a greased 9×13 baking dish, spread a thin layer of meat sauce.
Layer noodles over sauce. Spread cottage cheese over noodles.
Sprinkle with mozzarella, Monterey Jack, and provolone. Repeat layers two more times.
Top with remaining sauce and Parmesan cheese. Cover with foil and bake 30 minutes.
Remove foil and bake an additional 10 to 15 minutes until bubbly and lightly golden. Let rest 10 minutes before slicing.
Serve warm and enjoy.