Lasagna Recipe

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Natasha's Kitchen

Total Time

1 hr 20 mins

Prep Time

30 mins

Cook Time

50 mins

Rating

(1061)

Ingredients

12 slices

1 lb ground beef, (15-20% fat content)
1 medium onion, finely diced
2 large garlic cloves, minced
1/4 cup dry red wine, or beef broth
1 Tbsp olive oil
24 oz Marinara Sauce, (3 cups)
1/2 tsp sea salt
1/4 tsp black pepper, ground
1/4 tsp dried thyme
1/2 tsp granulated sugar
2 Tbsp parsley, finely chopped
9 lasagna noodles, cooked al dente
16 oz low-fat cottage cheese
15 oz reduced fat ricotta cheese
1 large egg
2 Tbsp parsley, finely chopped, plus more to garnish
4 cups mozzarella cheese, shredded, divided

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Preparation

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Step 1

Place a deep pan or dutch oven over medium/high heat and add 1 Tbsp olive oil, 1 lb ground beef, and diced onion. Saute, breaking up the meat, for 5 minutes or until beef is no longer pink. Add pressed garlic and sauté another minute until fragrant.

Step 2

Add 1/4 cup wine and stir for 2 minutes or until wine is nearly evaporated. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp parsley. Bring to a simmer then cover and cook 5 minutes.

Step 3

In a large mixing bowl, combine 16 oz Cottage Cheese, 15 oz Ricotta, 1 cup mozzarella, 1 egg, and 2 Tbsp parsley. Mix well.

Step 4

Preheat oven to 375˚F. Bring a large pot of water to a boil. Add salt and 9 lasagna noodles. Cook until al dente according to package instructions.

Step 5

Spread 1/2 cup meat sauce in the bottom of a deep 9×13 casserole dish. Add 3 noodles, spread on 1/3 of the meat sauce, and sprinkle with 1 cup mozzarella cheese. Spoon on and spread the top with 1/2 of your cheese sauce.

Step 6

Repeat until you have 3 layers of noodles: Add 3 noodles, 1/3 meat sauce, 1 cup mozzarella cheese, 1/2 cheese sauce. Add 3 noodles, remaining 1/3 meat sauce, remaining 1 cup mozzarella.

Step 7

Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes.

Step 8

Remove foil and broil for 3 to 5 minutes, or until cheese turns golden. Let lasagna rest 30 min before slicing.

Chef’s notes

Use a very large pot of salted water to boil the lasagna noodles and stir them several times, especially right after adding them to the pot. This will keep them from sticking to each other and tearing.

There’s nothing worse than having the top portion of cheese stuck to the foil. To prevent this, poke 8-10 toothpicks evenly around the top of the lasagna, pushing them in halfway to keep the foil from touching the cheese. Just be sure to count and remove every toothpick prior to serving.

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Lasagna Recipe

Ingredients

Preparation

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Chef’s notes

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