Directions:
- Saute bacon, onion, and garlic in hot oil for 5 minutes in a large frying pan.
- Add ground beef, salami, parsley, and basil and brown well.
- If you have enough room in your pan, add mushrooms, tomato paste, tomatoes, and water. I generally move the whole batch over to a stock pan at this point just because I don't have a frying pan big enough to hold all this.
- Simmer uncovered for 1 hour or until very thick.
- Season to taste with salt and pepper.
- If you're preparing this for an immediate meal, now is a good time to preheat the oven to 375°F Otherwise, it is very easy to make this in advance and refrigerate it until 30 minutes before you're ready to eat it.
- Butter/grease a 12x9 inch lasagna or casserole dish.
- Combine cottage cheese, parmesan cheese, and egg in separate bowl and mix well.
- You're now ready to layer it all in there. It's going to go as shown below:.
- On the bottom, put a good layer of the tomato/meat sauce - not too thin, but not more than a third of the total amount of the sauce you have. I generally do a little less than a third of the total sauce.
- Put on a layer of pasta - generally, I get 12 inch long lasagna noodles that are 3 inches wide, so 3 of the noodles placed side by side is a perfect layer.
- Add a layer of the cottage cheese mixture - there are only going to be two layers of this stuff total, so put half of what you have in this layer.
- Put 1/4 pound of mozzarella cheese evenly over the previous layer. You should have 1 lb of shredded mozzarella cheese to start with, so you can just eyeball this layer as a quarter of the total amount of cheese you have.
- Add another pasta layer.
- Add another tomato/meat layer - there will one more layer of this mixture after this, so put half of what you have left in this layer.
- Put another layer of pasta down.
- Put remaining cottage cheese mixture down evenly - this will be the final layer of this stuff, so use it up.
- Add another 1/4 pound of the mozzarella cheese.
- Put down yet another layer of pasta.
- Layer on the remaining tomato/meat sauce - this will be the last layer of this stuff, so use it up.
- Finally, cover the previous layer with an even blanket of all of the 1/2 pound of mozzarella cheese you have left.
- (In a nutshell, the layers go like this - bottom to top: 1/3 of your tomato sauce (or a little less), pasta, 1/2 of your cheese sauce, 1/4 of your mozz. cheese, pasta, 1/2 of remaining tomato sauce, pasta, remainder of cheese sauce, another 1/4 of your original amount of mozz. cheese, pasta, remainder of tomato sauce, remainder of mozz. cheese.).
- Bake for 30 minutes at 375°F.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1287.83 Kcal (5392 kJ) | ||
| Calories from fat | 631.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.15g | 108% | |
|---|---|---|---|
| Cholesterol | 357.05mg | 119% | |
| Sodium | 4207.01mg | 175% | |
| Potassium | 2516.92mg | 54% | |
| Total Carbs | 49.76g | 17% | |
| Sugars | 24.91g | 100% | |
| Dietary Fiber | 10.44g | 42% | |
| Protein | 118.29g | 237% | |
| Vitamin C | 36.7mg | 61% | |
| Iron | 9.9mg | 55% | |
| Calcium | 1672.1mg | 167% | |
| Amount Per 100 g | |||
| Calories | 138.7 Kcal (581 kJ) | ||
| Calories from fat | 68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 108% | |
|---|---|---|---|
| Cholesterol | 38.45mg | 119% | |
| Sodium | 453.1mg | 175% | |
| Potassium | 271.08mg | 54% | |
| Total Carbs | 5.36g | 17% | |
| Sugars | 2.68g | 100% | |
| Dietary Fiber | 1.12g | 42% | |
| Protein | 12.74g | 237% | |
| Vitamin C | 4mg | 61% | |
| Iron | 1.1mg | 55% | |
| Calcium | 180.1mg | 167% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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