Deep Dish Lasagna

Pasta? Yes, please!

I have never met a noodle that I didn’t love, and trust me, they love me too…they’ve told me! Okay, lets get serious, a bit, I love the cooler months, and although it wasn’t all that chilly today,  I am just in the mood for comfort cooking! Lasagna isn’t a southern original, but I would bet that all of us Belles have our own little recipe stashed somewhere, some may share, some may take it to the grave…I’m a recipe sharing kinda gal… so without further ado………

My Deep Dish Lasagna…. ( did you hear music?)

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Ingredients:

1 1/2 pds ground beef

2 med bell peppers ( diced)

1 med white onion ( diced)

1 tsp minced garlic

1 tsp salt

1 tsp cracked pepper

1 tsp Italian Seasoning

1 large can (26oz) crushed tomatoes

1 can ( 14.5oz) diced tomatoes

1 can ( 14.5oz) chopped or diced tomatoes with basil

1 tablespoon honey

1 box lasagna noodles ( ready to bake OR classic, either works, I have used both)

2 large containers cottage cheese

16oz mozzarella cheese ( shredded)

5-6 basil leaves ( minced)

2 large pinches of fresh parsley  ( minced)

THE HOW TO

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Add meat to a deep pan or pot, start to brown on med high heat, add the pepper, onions, garlic, salt and pepper. Cook until veggies start to get tender and then drain. Add back to the pot.

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Add all of the tomatoes and the honey, ah yes, the honey.. some like to add sugar, and that is fine…. but that honey…well, just trust me!

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Simmer on low for 15 minutes and turn off the heat…. now the cheese!

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Set Cheese aside.

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Make friends with these pans, they will save your day!

 

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Add sauce to the bottom of the pan, then add the noodles ( cooked or dry) then the cottage cheese and mozzarella. another layer of sauce the so on and so forth, ending with sauce and topping with mozzarella.

Cover with foil and bake on 375° for one hour. If using dry noodles cook for 30 minutes longer. Remove foil with ten minutes to go to allow the top layer of cheese to get all gooey and slightly browned.

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Remove from the oven and allow to sit for at least 30 minutes. I normally let it sit an hour.. it cuts so much better at room temp.

This is actually better if you allow it to cool completely and reheat the next day… but we NEVER wait that long…. top with fresh parsley…. enjoy!

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