Servings: 8 servings
Calories: 418kcal
Ingredients
- 1 lb ground beef
- ½ lb mild Italian sausage
- 1-2 tablespoon Italian seasoning
- 1 small onion
- 3 carrots
- 3 stalks celery
- 8 oz mushrooms I used cremini
- 1 28 oz can whole tomatoes save the can
- 2 tablespoon tomato paste
- 8 oz small pasta of choice
- 1 28 oz can water
- 1 cup mozzarella, shredded
- 1 cup cottage cheese or ricotta cheese
- 1 tablespoon Italian seasoning
- ½-1 cup parmesan cheese, grated
Instructions
- Prep the veggies: Roughly chop the carrot, celery, onion, garlic, and mushrooms. Pulse in a food processor until they’re about the size of the ground meat.
- Brown the meat: In a large skillet over medium-high heat, cook the beef and sausage with the vegetables until browned and cooked through.
- Build the sauce: Stir in the canned tomatoes, tomato paste, and Italian seasoning. Let the mixture simmer for 5–10 minutes, breaking up the tomatoes as it cooks.
- Cook the pasta: Fill the empty tomato can with water and add it to the skillet along with the pasta. Simmer until the pasta is just al dente, adding more water if needed.
- Mix the cheese: In a small bowl, combine the ricotta or cottage cheese with the remaining Italian seasoning.
- Finish: Sprinkle the mozzarella over the lasagna, add dollops of the cheese mixture, and finish with Parmesan. Stir gently until the cheese is melted and everything is creamy.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 33g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 720mg | Potassium: 833mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4268IU | Vitamin C: 14mg | Calcium: 251mg | Iron: 4mg
Tried this recipe?Let us know how it was!