The Lots O'Meat and The Lady and Sons recipes are some of Paula Deen's signature lasagna dishes. The former is a version for meat lovers, while the latter relies on several different cheeses for its unique flavor.
For the Lots O'Meat Lasagna mix 1 1/2 pounds of ground chuck with 1 pound of Italian sausage for the Lots O'Meat recipe. Brown the mixture with 1 diced onion and 2 minced cloves of garlic. Drain the meat and season with 2 teaspoons of oregano, 1 teaspoon of basil and 1/4 teaspoon each of salt and pepper. Stir in two 15-ounce cans of tomato sauce, a 6-ounce can of tomato paste and a 14 1/2-ounce can of seasoned diced tomatoes. Simmer the mixture for 30 to 45 minutes.
Combine 1 1/2 cups of small curd cottage cheese, 2 tablespoons of parsley, 2 lightly beaten eggs and a 5-ounce package of grated Parmesan into a small bowl. Spoon a quarter of the sauce onto the bottom of a 13 by 9 by 2-inch pan and line with one layer of lasagna noodles. Cover the layer with 1/4 of the sauce, 1/3 of the cottage cheese mixture and 1/3 of a pound of mozzarella cheese. Repeat the process to make three layers and top with sauce. Bake for 45 minutes at 350 degrees Fahrenheit, and then add 1/3 pound of mozzarella to the top and bake for another 15 minutes.
The Her Lady and Sons version uses only 1 1/2 pound of ground beef but adds Gruyere, Swiss, Cheddar and cream cheese to the layers.