farm-ous lasagna

"When I think about my hours spent in the kitchen on the farm, my first instinct is to grab my lasagna pan. Whenever we work cattle, have a crew out to help or need to work together on a project, I know that I can never go wrong with the cheesy, meaty greatness that is my 'Farm-ous Lasagna.'  Each person on our crew plays an integral part in the success of the farm. And the only thing that determines their extent of involvement is the willingness to work hard, the flexibility to adapt to unexpected events and the passion to see something through to the end.  And this 'Farm-ous Lasagna' is just reward for a hard day’s work!" - Val Wagner, rancher and author of the blog, Wag'n Tales. Val lives on a farm in North Dakota with her husband and four sons.

  • 2 pounds Ground Beef (93% lean or leaner)
  • 1 jar (24 ounces) pasta sauce
  • 4 cups shredded Italian blend cheese, divided
  • 3 cups reduced-fat cottage cheese, divided
  • 12 lasagna noodles, cooked
  • Chopped fresh basil leaves (optional)
  1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles. Add pasta sauce; stir until combined. Set aside.
  2. Preheat oven to 350°F. Spread 1 cup beef mixture over bottom of 13 x 9 x 2-inch glass baking dish. Top with 3 lasagna noodles, 1-1/2 cups beef mixture, 1 cup cottage cheese and 1 cup shredded cheese. Repeat layers of noodles, beef mixture, cottage cheese and shredded cheese. Top with remaining 3 noodles, remaining beef mixture and remaining shredded cheese.
  3. Bake uncovered in 350°F oven for 45 minutes or until sauce is bubbly and cheese is golden brown. Top with basil. Rest for 10 minutes before serving.

Nutrition information per serving: 499 Calories; 23.8 g Fat (11.9 g Saturated Fat; 3.6 g Monounsaturated Fat); 127 mg Cholesterol; 1042 mg Sodium; 22 g Carbohydrate; 1.8 g Fiber; 53 g Protein; 6.7 mg Niacin; 0.5 mg Vitamin B6; 3.3 mcg Vitamin B12; 4.3 mg Iron; 35.6 mcg Selenium; 6.9 mg Zinc; 108.8 mg Choline.